Berry Tart with Vanilla Cream

For the berry tart with vanilla cream, knead together butter, sugar, flour, lemon zest and salt with the dough hook of the hand mixer. Form into a ball and refrigerate, covered, for about 1 hour.

Grease a tart pan with removable bottom (approx. 28 cm ø). Roll out shortcrust pastry on floured surface slightly larger than the shape. Spread it on the tart pan and press the edges slightly smooth.

Prick the bottom a few times. Blind bake in the preheated oven on the second rack from the bottom at 200 degrees for 10 minutes. Bake for about 5 minutes. Allow to cool in the pan.

For the cream, mix sugar and cornstarch. Add egg yolks and half of the milk, mix.

Finely dice the marzipan paste. Bring to a boil with the remaining milk and vanilla pulp, stirring.

Mix prepared cornstarch-egg yolk mixture well again and add while stirring constantly. Bring to a boil and continue stirring until the cream thickens. Allow the cream to cool to lukewarm, stirring frequently.

Rinse berries, clean and drain well. Spread the cream evenly on the cooled cake base, add berries on top. Refrigerate for approx. 1 hour.

Press the berry tart with vanilla cream out of the mold before serving. Dust the edges evenly with powdered sugar.

Preparation Tip:

Sprinkle the berry tart with vanilla cream with chopped pistachios or sliced almonds.

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