To prepare a delicious berry tart, start by placing the soft butter, egg, sugar, salt, and milk in the bowl of a food processor. Mix the ingredients at low speed to obtain a homogeneous mixture. Then, gradually add the flour and knead the dough for about 5 minutes, at the same speed, until it becomes non-sticky and easy to handle. Once you have achieved the ideal dough, wrap it in plastic wrap and refrigerate it for 10 minutes. This step is essential as it will help it firm up and become easier to roll out.
After the dough has been in the refrigerator, sprinkle a little flour on the work surface and roll it out into a thin sheet. Transfer the dough to a 24 cm tart pan, making sure to cover the edges well. Trim the excess dough from the edges to achieve a uniform appearance. Place a sheet of baking paper over the dough and fill the pan with lentils or rice to prevent the dough from puffing up during baking. Bake the tart base in a preheated oven at 180 degrees Celsius for about 15 minutes, until the edges start to brown slightly.
Once the base is baked, remove the pan from the oven, remove the baking paper and lentils, then prick the dough with a fork here and there to prevent bubbles from forming. Now it’s time to prepare the filling. You can use both frozen and fresh berries, depending on your preferences. Separate the two eggs, placing the egg whites in one bowl and the yolks in another. Whisk the egg whites until you achieve a firm foam, gradually adding half of the sugar. In another bowl, beat the yolks with the remaining sugar until creamy. Mix the sour cream with the beaten yolks, and then gently fold in the egg whites, being careful not to lose volume.
Place the berries over the tart base and pour the egg and sour cream mixture on top. Put the pan back in the oven at 180 degrees Celsius, and bake the tart for 30-40 minutes, or until the filling sets and becomes slightly browned on the surface. Once the tart is ready, take it out of the oven and let it cool to room temperature. After it has completely cooled, refrigerate the tart for at least 30 minutes before serving. This will allow the flavors to blend perfectly, giving you a delicious tart, ideal for any occasion. Enjoy each slice and savor the fresh taste of the berries!
After the dough has been in the refrigerator, sprinkle a little flour on the work surface and roll it out into a thin sheet. Transfer the dough to a 24 cm tart pan, making sure to cover the edges well. Trim the excess dough from the edges to achieve a uniform appearance. Place a sheet of baking paper over the dough and fill the pan with lentils or rice to prevent the dough from puffing up during baking. Bake the tart base in a preheated oven at 180 degrees Celsius for about 15 minutes, until the edges start to brown slightly.
Once the base is baked, remove the pan from the oven, remove the baking paper and lentils, then prick the dough with a fork here and there to prevent bubbles from forming. Now it’s time to prepare the filling. You can use both frozen and fresh berries, depending on your preferences. Separate the two eggs, placing the egg whites in one bowl and the yolks in another. Whisk the egg whites until you achieve a firm foam, gradually adding half of the sugar. In another bowl, beat the yolks with the remaining sugar until creamy. Mix the sour cream with the beaten yolks, and then gently fold in the egg whites, being careful not to lose volume.
Place the berries over the tart base and pour the egg and sour cream mixture on top. Put the pan back in the oven at 180 degrees Celsius, and bake the tart for 30-40 minutes, or until the filling sets and becomes slightly browned on the surface. Once the tart is ready, take it out of the oven and let it cool to room temperature. After it has completely cooled, refrigerate the tart for at least 30 minutes before serving. This will allow the flavors to blend perfectly, giving you a delicious tart, ideal for any occasion. Enjoy each slice and savor the fresh taste of the berries!
Ingredients
Base: butter – 100 g. eggs – 1 pc. flour – 200 g. milk – 20 ml sugar – 10 g. a pinch of salt Extra: lentils or rice for baking Filling: mixed berries – 800 g eggs – 2 pcs. sugar – 80 g. liquid cream – 100 ml