Summary

Ingredients

For the dough:

• 100 g butter
• 80 g powdered suar
• 1 pinch vanilla powder
• 1 pinch (s) salt
• 1 small egg (s)
• 220 g flour

For the cream:

• 1 vanilla pod (s)
• 375 ml milk
• 3 sheets gelatin
• 4 egg yolks
• 75 grams sugar

For covering:

• 300 g berries, mixed
• 130 ml white wine
• 180 ml juice, red
• 120 g suar
• 0.5 teaspoon ½ cinnamon
• 2 sheets gelatin
• 2 tablespoon cornstarch

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Instructions

1. Shortcrust:
2. Mix the butter, sugar, vanilla and salt with the dough hook of the mixer, then stir in the egg. Add the flour all at once and stir in only briefly (!). Wrap in foil and put in the fridge for 1 hour.
3. Then roll out, place in a tart pan (28 cm), prick several times with a fork. Cover with baking paper and legumes, bake in a preheated oven at 175 ° C for 14 minutes, then without covering another 4 minutes (dough remains relatively light). Let cool down.
4. Cream:
5. Scrape the pulp out of the vanilla pod, bring the milk with pulp and pod to the boil, remove from the stove, leave to rest for 5 minutes. Remove the pod. Soak gelatine in cold water for 5 minutes. Mix the egg yolks with the sugar, fold in the hot vanilla milk, stirring constantly. Put everything back into the pot and bring to the boil briefly while stirring. Squeeze out the gelatine and stir into the hot mixture.
6. Let the vanilla cream cool down a bit, spread it on the base and place in the fridge for 30 minutes.
7. Covering:
8. Bring the berries, wine, 100 ml of juice, sugar and cinnamon to the boil. Simmer for 5 minutes over low heat. Pour through a sieve, collect the juice and pour it back into the saucepan. Soak gelatine in cold water for 5 minutes. Mix the starch with the remaining cold juice until smooth, stir into the hot juice and bring to the boil again. Reduce for 3 minutes over low heat. Squeeze out the gelatine, stir into the hot juice, fold in the berries. Let the grits cool down, then spread over the hardened vanilla cream. Put in the fridge for 1 hour.