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🍰 Crunchy Berry Tart

566 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius using top and bottom heat.
  2. 2. Place 120 grams of soft butter, ground almonds, powdered sugar, a pinch of salt, one egg, and flour into a bowl.
  3. 3. Mix the ingredients with a hand mixer and dough hooks until you have a smooth shortcrust pastry dough.
  4. 4. Place the dough in the refrigerator for about one hour to rest.
  5. 5. Grease a tart pan lightly with the remaining butter.
  6. 6. Place the dough between two sheets of baking paper and roll it out round with a rolling pin.
  7. 7. Place the rolled-out dough into the pan and ensure a border of about 2 centimeters is formed.
  8. 8. Cover the dough base with fresh baking paper.
  9. 9. Fill the baking paper with dried legumes such as peas or beans to prevent the dough from rising while baking.
  10. 10. Blind bake the dough base for approximately 10 minutes in the preheated oven.
  11. 11. Thoroughly wash the berries under running water.
  12. 12. Remove any wilted or unusable berries.
  13. 13. Let the berries drain well in a sieve.
  14. 14. Carefully remove the baking paper and the legumes from the pre-baked tart.
  15. 15. Mix sour cream, sugar, vanilla sugar, and the remaining eggs in a separate bowl.
  16. 16. Distribute the drained berries evenly over the shortcrust pastry base.
  17. 17. Pour the egg-cream mixture evenly over the berries.
  18. 18. Finish baking the tart for another 30 minutes.
  19. 19. Remove the tart from the oven and let it cool completely on a wire rack.
  20. 20. Serve the cooled tart and enjoy!

Nutrition per serving