Hey there, fellow dessert enthusiasts! I'm thrilled to share with you my go-to recipe for a luscious Mixed Berry Tart. 🍓🥧 Join me in the kitchen as I walk you through each and every step of creating this delightful treat. From making the crust to arranging a medley of fresh berries, I'll be your guide in crafting this delectable masterpiece. The best part? You can use both frozen and fresh berries, which means you can enjoy this tart all year round, whether it's the middle of summer or the depths of winter! So, let's roll up our sleeves, preheat that oven, and embark on a delicious journey together! Don't forget to hit 'Like' and subscribe for more of my favorite recipes! ❤️🎥✨

TIMELINE:
0:00 - Intro
0:03 – Making of the tart crust | Teigherstellung
1:45 – Pastry work | Teigverarbeitung
3:28 – Jam & chocolate work | Marmelade & Schokolade Verteilung
4:07 – Berry work | Beeren Verteilung
4:54 – Baking the tart | Ab in den Ofen!
5:02 – Enjoy!

EN | INGREDIENTS (for a round tart pan ø 26 cm)
1 egg
80 g sugar
100ml oil
Zest of one lemon
250 g flour
10 g baking powder

Your favorite jam(s) – 150 g in total
(I took blueberry, raspberry & strawberry)
Grated chocolate – 6 tsp
Berry mix of your choice, fresh or frozen
(If anyone wants to know: I took 9 big blackberries, 8 blueberries, 9 raspberries, 23 small strawberries and 33 frozen cherries)

220°C (top/bottom heat, 200°C convection) | 35 minutes until the crust is crispy and golden brown.

DE | ZUTATEN (für eine runde Tarteform ø 26 cm)
1 Ei
80 g Zucker
100 ml Öl
Abrieb einer Zitrone
250 g Glattes Mehl
10 g Backpulver

Deine Lieblingsmarmelade(n) – insgesamt 150 g
(Ich habe Blaubeere, Himbeere und Erdbeere Marmeladen genommen)
Geriebene Schokolade – 6 TL
Beeren deiner Wahl, frisch oder gefroren
(Falls jemanden wissen möchte: ich habe hier 9 große Brombeeren, 8 Blaubeeren, 9 Himbeeren, 23 kleine Erdbeeren und 33 gefrorene Weichseln verwendet)

220°C (Ober- und Unterhitze, 200°C Umluft) | 35 Minuten, bis der Teig knusprig und goldbraun ist.

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