Blackberry Tarte

This cake resembles a sweet quiche, with an eggy sauce that is poured over the filling (blackberries) and baked until the egg is cooked.

Ingredients:

Pie dish (30 cm in diameter) or springform (28 cm or 12 inches in diameter)

Some grease

Pastry dough:

50 g powdered sugar

200 g all-purpose flour

1/4 teaspoon baking powder

50 g ground hazelnuts or almond flour

1/4 teaspoon vanilla extract or 1 package vanilla sugar

1 pinch of salt

100 g (1 stick) soft butter or margarine

Topping:

25 g plain and unseasoned bread crumbs

600-900 g fresh blackberries

Sauce:

3 eggs

90 g powdered sugar (with starch) or 75 g powdered sugar (no starch) and 20 g corn or potato starch

1/4 teaspoon vanilla extract or 1 package vanilla sugar

100 g sour cream

150 g whipping cream

Preparation:

1. Preheat oven to 180 degrees Celsius. Grease pie dish or springform. Wash blackberries and dry on a paper towel.

2. Sift sugar into a bowl. Add flour and baking powder and mix. Add remaining ingredients and using the knead hooks of an electric hand mixer until a smooth pastry dough has formed.

3. Roll pastry dough out flat and line bottom and edge of pie dish or springform. Poke holes into the pastry dough with a fork. Sprinkle breadcrumbs on pastry dough, then add blackberries on top and bake for 10 minutes at 180 degrees Celsius. Remove cake from oven and let cool down while preparing the sauce.

4. Whisk eggs for about 1 minute. Add sugar (and starch if necessary), vanilla extract and sour cream and whisk for another minute. Lastly, add whipping cream and pour sauce over blackberries.

5. Bake tarte for 35 minutes at 180 degrees Celsius or until toothpick comes out clean. Remove tarte from oven and let cool down. Sprinkle with powdered sugar before serving.