Ingredients – Crust
- All-purpose flour: 200 g
- Baking powder: 1 tsp
- Salt: a pinch
- Granulated sugar: 80 g
- Unsalted butter (softened): 120 g
- Egg: 1 large
- Vanilla extract: 1 tsp Ingredients – Berry Layer
- Mixed berries (blueberries, raspberries, blackberries): 300 g
- Granulated sugar: 60 g
- Lemon juice: 1 tbsp
- Cornstarch: 1 tbsp
- Water: 2 tbsp Ingredients – Creamy Glaze
- Sour cream: 250 g
- Sweetened condensed milk: 200 g
- Vanilla extract: 1 tsp Instructions – Crust
- Preheat oven to 180°C (350°F). Line a square baking pan (20×20 cm) with parchment paper.
- In a bowl, mix flour, baking powder, salt, and sugar.
- Add butter and rub with fingers until crumbly.
- Add egg and vanilla extract, mix until a soft dough forms.
- Press dough evenly into the pan, forming slightly raised edges.
- Bake for 15–18 minutes until lightly golden. Remove and let cool slightly. Instructions – Berry Layer
- In a saucepan, combine berries, sugar, lemon juice, cornstarch, and water.
- Cook over medium heat, stirring constantly, until thick and glossy (5–7 minutes).
- Spread the berry mixture evenly over the baked crust. Instructions – Creamy Glaze
- In a bowl, whisk sour cream, condensed milk, and vanilla until smooth.
- Pour the glaze gently over the berry layer and spread evenly. Final Baking
- Return the tart to the oven.
- Bake at 170°C (340°F) for 20–25 minutes, until the glaze is set but slightly jiggly in the center.
- Remove from oven and cool completely at room temperature. Chilling & Serving
- Refrigerate for at least 3 hours until fully firm.
- Cut into squares and serve chilled.