for 12 pieces

Pastry dough

200 g	spelt flour
80 g	sugar
¾ tsp	gingerbread spice
1 pinch	salt
100 g	butter, cut into pieces, cold
1	egg, beaten
1 tbsp	water

Berry mousse

300 g	blackberries
200 g	blueberries
2 tbsp	sugar
2 ½ dl	cream
2 parcel	whipped cream stabilizer

To serve

150 g	blueberries, halved if necessary
50 g	blackberries

How it's done

Pastry dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg and water, mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Tart base

Roll out the dough on a lightly floured surface. Place in the prepared tin (approx. 32 cm in diameter). Prick the base firmly with a fork.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, remove the tart base from the tin and leave to cool on a rack.

Berry mousse

Place the berries and sugar in a measuring cup, puree, pass through a sieve into a bowl. Beat the cream with the stabilizer until stiff, carefully fold into the puree using a rubber spatula. Spread the mixture over the tart base, cover and leave to set in the fridge for approx. 3 hrs.

To serve

Arrange the berries on top of the tart. Cut the tart into slices using a knife rinsed in hot water.

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