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Fresh Berry Tart

Make a festive tart for tea — it's finger-licking good! This tart, with fresh fruit and an easy custard from a cream mix, is just as fitting for a special occasion as for an everyday cup of tea. The shortcrust base has a delicate flavor, and the cream is airy and lightly sweet. You can use absolutely any fruit and berries, which makes it easy to go with the season. It's especially good with raspberries and strawberries, while blueberries and blackberries add a special charm. The base is baked on its own first, then filled with the airy cream and topped with fruit.

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Pie with fresh berries tart
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 5 g
Fats 32 % 14 g
Carbohydrates 57 % 25 g
245 kcal
GI: 16 / 8 / 76
    1. Let's bake the tart base. Sift the flour into a deep bowl, then add the sugar and salt and mix the dry ingredients. 2. Cut frozen butter into small cubes, add it to the dry ingredients, and rub everything into crumbs. 3. Put the egg yolk in a small bowl, add the measured cold water, and beat with a fork. Pour this into the crumbs and knead a pliable dough. 4. Press the dough into a suitable pan greased with vegetable oil, spreading it in an even layer and forming the sides. Prick the base all over with a fork. Cover with plastic wrap and refrigerate for an hour. 5. Preheat the oven to 400°F (200°C). Bake the base for 25 minutes, until golden brown. 6. Take the pan out of the oven and set it aside for a while. 7. Put the cake cream mix in a saucepan and stir in 1/3 of the cold milk until smooth and lump-free. 8. Bring the remaining 2/3 of the milk to a boil in a small pot, then pour the boiling milk into the saucepan with the mixture. 9. Set the saucepan over the heat and bring the cream to a boil. Let it cool, then, while still warm, whip it with a mixer until fluffy. Spread the cream over the base and smooth it out. 10. Wash and gently pat dry the strawberries, raspberries, blackberries, and blueberries. Slice the strawberries thin. Arrange the berries on the tart and serve right away. Enjoy — to your health!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Strawberries - 30  kcal/100g
  • Fresh frozen sweet strawberries - 44  kcal/100g
  • Raspberry - 42  kcal/100g
  • Fresh frozen sweet raspberries - 50  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Blueberries - 44  kcal/100g
  • Fresh frozen blueberries - 56  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Blackberries - 31  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Dry cream for cake - 400  kcal/100g

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