Blackberry sour cream tart

Ingredients for 1 servings:

• 125 g butter
• 200 g flour
• 50 g almonds, ground
• 160 g sugar
• 1 pinch of salt
• 500 g sour cream
• 2 drops of vanilla flavor
• 4 eggs
• 300 g blackberries, sorted
• Fat, for the shape

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Roughly dice the butter. Knead well with the flour, almonds, 60g sugar, salt, and about 4 tablespoons of water. Wrap the shortcrust pastry in foil and chill for about 30 minutes. Roll the shortcrust pastry out into a circle (about 30cm in diameter) between two layers of cling film. Place the dough in a greased tart tin (26cm in diameter), gently pressing the edges down. Chill the tart tin briefly. Mix the sour cream, vanilla extract, 100g sugar, and eggs until smooth. Pour the sour cream topping over the shortcrust pastry. Scatter the blackberries over the top. Bake the tart in a preheated oven (electric oven: 175°C, fan oven: 150°C, gas mark 2) for 45-50 minutes on the bottom rack of the oven. Remove and let cool.