Blackberry tart

very easy

1.

Separate eggs. Beat the egg whites with the whisk of the hand mixer until stiff, adding 100 g of sugar and salt at the end. Slowly add the egg yolks and whisk in. Mix nuts, chocolate and starch. Slowly fold the nut mixture into the egg whites. Grease the bottom of a springform pan (26 cm Ø). Pour in the nut mixture and smooth it out. Bake in the preheated oven on the middle rack (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 30 minutes. Leave to cool in the tin on a wire rack for about 3 hours

2.

Sort the berries. Place the cake ring around the base. Spread the berries on top. Mix the cake glaze and 40 g sugar in a small saucepan, stir with 500 ml water until smooth. Bring to the boil while stirring and distribute over the berries from the center. Chill the cake for about 30 minutes. Beat the cream with the whisk of the hand mixer until stiff. Remove the cake from the cake ring with a knife. With a palletSpread the cream evenly on the edge of the cake and sprinkle with brittle

3.

Waiting time approx. 3 1/2 hours