Quickly knead a shortcrust pastry from the flour, butter, 70 g sugar, an egg, the tip of a knife, salt and a teaspoon of sweet cream. Chill the dough for about 1 hour.
In the meantime, wash and drain the blackberries and prepare the icing. Mix the rest of the sweet cream with an egg, 100 g sugar and the vanilla pudding powder.
Preheat the oven to 180 ° C (top / bottom heat). Line a tart pan or springform pan with baking paper, lay out the dough in the form, cover with baking paper and legumes so that it stays nice and flat when baking. Then bake for 20 minutes on the middle rack at 180 ° C.
Take the pan out of the oven and cover with the blackberries. Pour the topping on top and bake for another 20 minutes at 180 ° C.
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