Red fruit compote tart with vanilla cream

Ingredients for 1 servings:

• 100 g butter
• 80 g powdered sugar
• 1 pinch of vanilla powder
• 1 pinch of salt
• 1 small egg(s)
• 220 g flour
• 1 vanilla pod(s)
• 375 ml milk
• 3 sheets of gelatin
• 4 egg yolks
• 75 g sugar
• 300 g mixed berries
• 130 ml white wine
• 180 ml juice, red
• 120 g sugar
• ½ tsp cinnamon
• 2 sheets of gelatin
• 2 tbsp cornstarch

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 30 minutes

Shortcrust pastry: Mix butter, sugar, vanilla, and salt with the dough hook of a mixer, then beat in the egg. Add the flour all at once and beat in briefly(!). Wrap in foil and refrigerate for 1 hour. Then roll out, place in a 28 cm tart pan, and prick several times with a fork. Cover with baking paper and beans, bake in a preheated oven at 175°C (top/bottom heat) for 14 minutes, then uncovered for another 4 minutes (the dough will stay relatively light). Let cool. Cream: Scrape the seeds from the vanilla pod, bring the milk with the seeds and pod to a boil, remove from the heat, and let stand for 5 minutes. Remove the pod. Soak the gelatin in cold water for 5 minutes. Beat the egg yolks with the sugar, then stir in the hot vanilla milk, stirring constantly. Return everything to the pot and bring to a boil briefly while stirring. Squeeze out the gelatin and stir it into the hot mixture. Allow the vanilla cream to cool slightly, spread it on the base, and refrigerate for 30 minutes. Topping: Bring the berries, wine, 100 ml of juice, sugar, and cinnamon to a boil. Simmer over low heat for 5 minutes. Pour through a sieve, collect the juice, and return it to the pot. Soak the gelatin in cold water for 5 minutes. Mix the starch with the remaining cold juice until smooth, stir into the hot juice, and bring back to a boil. Simmer over low heat for 3 minutes. Squeeze out the gelatin, stir into the hot juice, and fold in the berries. Allow the finished compote to cool, then spread it over the set vanilla cream. Refrigerate for 1 hour.