A Tart Everyone Can Make: Fresh Berry Delight

The Best Version? Wild Strawberry or Raspberry! Here’s a fantastic hack to save on berries: layer sliced strawberries first, and sprinkle wild strawberries, raspberries, or any combination of berries on top—it will only make the tart even more delicious.
This recipe is designed for a tart pan with a diameter of 27 cm (about 10") or a volume of around 800 ml (approximately 3.5 cups). A springform pan works best for easy removal.

Shortcrust Pastry for the Tart

Ingredients:

• Graham or Tuc crackers 320 g (11.3 oz)
• Caster or Cane sugar 70 g (2.5 oz)
• Unsalted butter, at room temperature 130 g (4.6 oz)
• Plain Water 10–15 g (approx. 2–3 tsp), optional

Instructions:

1. Crush the crackers in a food processor into fine crumbs.
2. Add sugar and softened butter. Mix with your hands until the mixture becomes homogeneous and starts forming a ball. If it remains too crumbly, add a little water.
3. Press the dough into the tart pan, spreading it evenly over the bottom and sides. Aim for a thickness of about 0.5–0.7 cm (approx. 0.2–0.3 inches). A crust that’s too thin will break, while one that’s too thick may be hard to slice.
4. Place the tart pan in the freezer for 10 minutes.
5. Preheat your oven to 180°C (355°F), using 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. A chilled crust is much easier to remove from the pan.
7. Once cooled, carefully remove the crust from the pan.

Sour Cream Filling

Ingredients:

Sour cream or crème fraîche, 15-25% fat 550 g (19.5 oz)
Icing sugar 200 g (7 oz)
Gelatin 8 g (approx. 1 tbsp)
Cold water 30 g (approx. 2 tbsp)

Instructions:

1. In a small bowl, sprinkle the gelatin over cold water (43–50°F / 6–10°C) and stir until combined. Let it bloom for about 10 minutes.
2. Transfer the sour cream to a deep bowl. Using an electric mixer on medium speed, begin beating the sour cream, gradually adding the sifted powdered sugar. Increase the mixer speed as you go. Beat for about 10 minutes until the mixture becomes light and airy.
3. Melt the bloomed gelatin either in a saucepan or the microwave, heating it to around 60°C (140°F), but do not allow it to boil. Slowly pour the dissolved gelatin into the whipped sour cream in 3–4 additions, beating for another 30 seconds until smooth.
4. Avoid preparing the filling too far in advance, as the gelatin will start to set, making it hard to spread evenly in the tart shell.

Assembly and Serving

You’ll Need about 500 g (17.5 oz) of seasonal berries.

Steps:

1. Pour the sour cream filling into the cooled tart crust.
2. Refrigerate the tart for about 30–60 minutes to allow it to set.
3. Arrange the berries beautifully on top.
4. Your tart is ready to enjoy!

Note: The shortcrust base will start softening quickly from the creamy filling, so it’s best served the same day and should not be stored too long.