Easy and tasty recipe
This recipe is designed for a 27 cm diameter tart pan or a pan with a volume of about 800 ml.

Shortcrust pastry for the tart.
- 320 g crackers
- 70 g sugar
- 130 g room temperature unsalted butter (82.5% fat)
- 10-15 g water (optional)

1. Crush the crackers in a food processor.
2. Add sugar and softened butter. Mix with your hands until homogeneous. The mixture should form into a ball. If it crumbles, add a little water.
3. Press the dough into the tart pan, evenly spreading it on the bottom and sides. The thickness should be approximately 0.5-0.7 cm. A too thin layer will break, and a too thick layer will be difficult to cut.
4. Place the tart pan in the freezer for 10 minutes.
5. Preheat the oven to 180°C (top and bottom heat). Bake the tart crust for about 12-15 minutes.
6. Allow the baked crust to cool to room temperature, then refrigerate for about 30 minutes. Chilled tart is easier to remove from the pan.
7. Carefully remove the tart crust from the pan after cooling.

Sour cream filling.
- 550 g 20% fat sour cream or cream fresh
- 200 g powdered sugar
- 8 g gelatin
- 30 g cold water

1. In a small bowl, soak the gelatin in cold water (6-10°C) and stir until evenly dissolved. Let it swell for about 10 minutes.
2. Transfer the sour cream to a deep bowl. Start beating with an electric mixer on medium speed, gradually adding sifted powdered sugar and increasing the mixer speed. Beat for about 10 minutes until the mixture increases in volume and becomes airy.
3. Dissolve the gelatin in a saucepan or microwave. Heat it to approximately 60 degrees Celsius, but do not let it boil. Add the dissolved gelatin to the whipped cream in 3-4 stages and beat for another 30 seconds until smooth.
4. It is not recommended to prepare the filling in advance as the gelatin will set, and the mixture will not spread evenly over the tart crust.

For assembly and serving:
- 500 g blueberries or any other seasonal berries
1. Pour the sour cream filling into the cooled tart crust.
2. Place it in the refrigerator for about 30-60 minutes to stabilize.
3. Arrange the berries on top.
4. The tart is ready!
5. The shortcrust pastry will quickly soften due to the cream, so it is best to serve it on the same day and not store it for too long.