In a large bowl, place the flour, add the sugar, and mix well. With your hands, add the egg yolk and the stick of butter, and mix well until you obtain a light dough.
Grease a tart dish and place the dough in it, pressing down with your hands until you cover the entire bottom and sides of the dish. Chill the dough for 30 minutes (covered with plastic wrap) or up to 3 days.
Preheat the oven to 200 degrees Celsius and bake the tart base until golden, about 20 to 25 minutes. Let it cool before filling.
To make the cream, divide the blueberries to save the prettiest ones for decorating after the tart with the raspberries.
Heat the milk and vanilla in a saucepan over medium heat until it starts to boil. Remove from heat.
In a plate, mix the gelatin and water and let it dissolve.
In another bowl, beat the egg yolks and 2/3 cup of sugar. Add the milk and continue beating. Return to the saucepan and cook over medium heat until somewhat thickened. Keep beating.
Remove one cup of the milk mixture and mix with the gelatin until dissolved. Then mix it back with the rest of the milk and add the blueberries. Pour over the tart.
Let it cool, and just before it cools completely, decorate with the blueberries and raspberries.
Refrigerate for at least 2 hours before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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