Some "sunday sweet": a viscid-light summer tarte with semolina, vanilla and berries. Perfect for dessert as well as for afternoon tea under a parasol in the garden.
Let's bake:
First we need a shortpastry made from 150g flour, 100g butter, 50g sugar, 1 egg yolk and vanilla extract. Put it in a cool place for 30 minutes. Then roll out the dough and line a cake pan (calibre 26cm) with it. Leave to chill again for 15 minutes. Blind-bake for 30-40 minutes at 170°C.
For the filling you need 400ml milk, 200g cream, 100g butter, core of 1 vanilla pod, 90g sugar, 90g hart wheat semolina and 1,5 eggs. Bring milk, cream, butter, vanilla and sugar to the boil. Slowly stir in the semolina. Let the mass swell on low heat. Remove from the cooker and stir in the eggs. Fill the blind-bake dough with the cooked semolina-mixture and top the tarte with fruits of your choice. Bake for 30 minutes at 170°C.
Enjoy!
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