Strawberry-Blueberry-Tart

Ingredients for 1 servings:

• 125 g butter or margarine
• 275 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 eggs
• 100 g flour
• 50 g cornstarch
• 1 tsp, leveled baking powder
• 250 g blueberries
• 12 sheets of gelatin
• 1 kg strawberries
• 500 g yogurt (full milk)
• ½ lemon(s), untreated (grated peel and juice)
• 125 g whipped cream
• 1 pack of cake glaze, clear (unsweetened, for 250ml liquid)
• 100 ml apple juice, clear
• Fat and breadcrumbs for the form

Instructions

Working time approx. 1 hour; Rest time approx. 7 hours; Total time approx. 8 hours

Cream together softened butter with 125g sugar, vanilla sugar, and salt. Beat in the eggs one at a time. Mix the flour with the cornstarch and baking powder and stir in. Spread the batter evenly in a greased, breadcrumb-lined 26cm springform pan. Sprinkle with 125g blueberries. Bake in a preheated oven at 175°C for about 25 minutes. Allow to cool. Soak the gelatin in cold water. Puree half of the strawberries. Mix with yogurt, 125g sugar, lemon zest, and lemon juice. Squeeze out the gelatin, dissolve it, and mix it with a little strawberry cream. Then stir it into the remaining cream and chill for 10-15 minutes. Whip the cream until stiff. As soon as the cream begins to set, fold in the cream. Remove the pastry from the pan, place a cake ring around it, and spread the strawberry cream evenly on top. Chill the cake for at least 5 hours. Then top the cake with the remaining strawberries. Scatter 125g blueberries between the layers. Mix the cake glaze powder with 25g sugar, then gradually stir in the apple juice and 150ml water. Bring to a boil while stirring, then pour the glaze over the fruit. Refrigerate the cake for another hour.