Berry tart with vanilla cream

6 to 8 servings


  • 150 g spelt flour
  • 50 g unrefined cane sugar
  • 75 g cold butter
  • 1 egg yolk
  • pinch of salt
  • cold water as required
To prepare the base, mix four, sugar and salt in a bowl. Add diced cold butter and work the mixture until it reaches a sand-like texture. Add the egg yolk along with a bit of water and knead the mixture until it forms a dough. Refrigerate the dough for 20-30 minutes. Roll out the dough and line a 24 cm diameter spring-form cake tin with it. Cover the dough with greaseproof paper and place a weight (for example dried peas) on it. Bake the crust for 10 minutes, remove the weight and bake for another few minutes. Allow to cool.


  • 300-400 g fresh berries (e.g. currants, gooseberries)
  • 3 eggs
  • 1 dl sugar
  • 4 dl thick Greek yogurt
  • 1 tl vanilla sugar
Wash the berries. Mix sugar, yogurt, vanilla and eggs in a large bowl. Pour the mixture onto the baked crust and cover with berries. Bake at 180 degrees Celsius for 30 minutes, until the filling has set. Garnish with powdered sugar.