Basket

Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
CHF
Delivery costs:
CHF

Total:

CHF
Berry crumble slices
45 m active | 2 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 380
  • Fat about 24g
  • Carbohydrates about 32g
  • Protein about 6g
This is needed
This is needed for 10 pieces
Shortcrust pastry
  • 200 g white flour
  • 80 g sugar
  • 0.25 tsp salt
  • 125 g butter, cut into pieces, cold
  • 2 tbsp water
Filling
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 50 g butter, cut into pieces, soft
  • 80 g sugar
  • 50 g ground almonds
  • 1 eggs
  • 100 g raspberries
  • 100 g blackberries
Tools
  • One cake tin (approx. 30 cm), greased
View these products
And that's how it's done
And that's how it's done
Shortcrust pastry
Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly into a pastry dough; do not knead. Press 3/4 of the pastry into the prepared tin, creating a rim of approx. 3 cm. Chill the tin and the remainder of the pastry separately for approx. 30 mins.
To blind bake
Cover the pastry base with baking paper, weigh down with dried pulses. Bake for approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the dried pulses and baking paper.
Filling
Using the whisk on a hand mixer, beat the butter and icing sugar for approx. 5 mins. Stir in the almonds, vanilla seeds and egg. Spread the filling over the blind-baked tart base, top with the berries, press down gently. Rub the remainder of the pastry dough and the almonds by hand to form a crumbly mixture.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow the tart to cool slightly, remove from the tin and leave to cool completely on a rack. Cut into 10 slices.