Colorful berry tart with meringue crème fraîche

For 12 pieces
  • 100 g Butter
  • 175 g flour
  • 150 g Sugar
  • 1 Egg (size M)
  • 3 Sheet Gelatine
  • 400 g mixed berries (e.g. B. blueberries, red currants and blackberries)
  • 5 Meringue tuffs (approx. 3 g each)
  • 300 g Crème fraîche
  • 1 packet Vanillin-Sugar
  • 300 g Whipped cream
  • fat
  • cling film
  • baking paper and dry peas
60 minutes
Cut the butter into pieces. Knead the flour, butter, 75 g sugar and egg first with the dough hook of the hand mixer, then with your hands to form a smooth dough. Wrap the dough in foil and refrigerate for about 30 minutes. Roll out the dough in a round shape (approx. 26 cm) on a floured work surface. Grease the tart pan (approx. 22 cm Ø) and line it with the dough.Cut off protruding edges or fold inwards and press firmly. Cover with baking paper and sprinkle with dry peas. Bake in the preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 15–20 minutes on the lower rack. Remove the dry peas and parchment paper. Bake for 5–10 minutes at the same temperature to the end. Remove and let cool on a wire rack. Soak the gelatine in cold water. Sort the blueberries and blackberries. Strip the currants from the panicles. Crumble the meringue tuffs. Beat the crème fraîche, 75 g sugar and vanilla sugar with the whisk of the hand mixer. Dissolve gelatine. Stir 2–3 tablespoons of crème fraîche into the gelatine, add to the rest of the cream and stir well. Chill until the cream starts to gel. Whip the cream until stiff and fold in. Approx. Mix in 250 g berries and meringue. Put the berry cream on the tart base and spread it loosely, chill for about 1 hour. Sprinkle with the remaining berries
Waiting time approx. 1 1/2 hours
1 piece approx .:
  • 340 kcal
  • 1420 kJ
  • 4 g protein
  • 23 g fat
  • 28 g carbohydrates


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