Custard tart with blueberries and blackberries

1.

Flour, 50 g sugar, salt, egg and butter in pieces, first m with the dough hook of the hand mixer, then knead with your hands to form a smooth dough. Grease a rectangular tart pan with a lift-off base (20 x 28 cm). Roll out the shortcrust pastry in a rectangular shape (approx. 24 x 32 cm) on a floured work surface. Line the tart pan with it, press down and cut off any protruding edges. Approx. Chill for 1 hour. Place a piece of baking paper on the dough. Spread the dried peas on top. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 25 minutes. Take out the finished tart, let it cool down briefly and remove the baking paper with dry peas. For the filling, soak the gelatine in cold water. Bring 300 ml milk to the boil. Mix 100 ml milk, pudding powder and 50 g sugar until smooth. Stir into the boiling milk, bring to the boil and simmer for about 1 minute. Remove from the stove and let cool down a little. Roughly grate the marzipan. Squeeze out the gelatine and stir in the hot pudding. Stir in sour cream and marzipan. Pour the filling into the tart, smooth out and chill. Sort the fruits, wash and pat dry. Mix the casting powder with 2 tablespoons of sugar. Gradually stir in 200 ml of water. Heat while stirring, bring to the boil once. Add the berries to the glaze and fold in. Spread evenly on the tart with a spoon. Let it set and cut into pieces

2.

Waiting time approx. 2 1/2 hours