Fruit Tart with Raspberries and Blueberries

Preheat the oven to 150 °C (fan) and generously grease a tart pan.

Separate the eggs and place the whites and yolks in separate bowls.

Beat the egg whites with 3 tbsp hot water until stiff, gradually sprinkle in 90 g sugar and continue beating until the sugar has dissolved.

Briefly fold the egg yolks into the egg white mixture.

Mix the flour and baking powder and carefully fold them into the egg mixture last.

Pour the batter into the prepared tart pan and smooth the surface.

Bake the base for about 20 minutes, then remove from the oven.

Cool the cake base completely on a wire rack.

Prepare the vanilla instant pudding (Paradies Creme) with cold milk according to the package instructions.

Warm the raspberry jam with 1 tbsp water briefly and spread a thin layer over the cooled base.

Spread the cream over the base, smooth it and chill the cake.

Wash the raspberries and blueberries, pat them dry gently and arrange them on top of the cream.

Prepare the clear tart glaze with 250 ml water and 3 tbsp sugar according to the package instructions.

Quickly and evenly pour the glaze over the fruit.

Keep the fruit tart well chilled until serving so the cream and glaze set.