Heavenly Raspberry & Blueberry Tart

This Sunday Delight is a real berry dream. Deliciously fresh raspberries and blueberries on creamy vanilla pudding with a crispy pastry. The combination is not only delicious, but also not as heavy as most cakes. For me, tarts are also an eye-catcher. No matter which fruit you choose, they always look delicious. I make pudding with starch and sugar myself, because it not only saves money but also waste. Especially when you expect guests at short notice, the tart is quickly made. Enjoy!

Heavenly Raspberry & Blueberry Tart

Prep Time: 40 Minutes
Cooking Time: 20 Minutes
Total time: 1 Hour
Servings: 8 People


  • 300 g raspberries
  • 100 g blueberries
  • 240 g spelt flour
  • 160 g butter
  • 80 g sugar
  • 1 tsp vanilla
  • 40 g potato starch
  • 40 g sugar
  • 1 tbsp vanilla
  • 500 ml milk


1. First knead all the ingredients for the dough with a food processor or by hand into a smooth dough.
2. Put it in the fridge for 15 minutes, while washing the berries and greasing the baking tin.
3. Then press the dough into the baking tin and form a clean edge.
4. Prick the dough everywhere with a fork at a distance of 1 cm and cover it with parchment paper and uncooked pulses (ideally peas) to keep it down.
5. Preheat the oven to 160 degrees Celsius with circulating air and then bake the dough for 15 minutes.
6. Then remove the parchment paper and the peas and continue baking until the dough is golden brown.
7. Remove from the oven and let it cool down.
8. Meanwhile, mix starch, vanilla and sugar, put some of the milk in a small bowl and dissolve in it.
9. Bring the rest of the milk to boil and then remove from the stove.
10. Stir in the dissolved ingredients and bring to boil again while stirring.
11. Put the pudding on the tart and let it cool down a little.
12. Finally, place the berries on the pudding in any desired pattern.

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