For 4 to 6 pers.
Preparation Time: 20 min.
Baking: 45 min.
Rest: 1 night

INGREDIENTS

• 5 oz of red currant
• 5 oz of blueberries
• 5 oz of almond flour
• 4 egg whites
• 7 oz of powder white sugar
• 1 tablespoon of Confection sugar

For the Dough :
• 1 whipped egg
• 4 oz of butter
• 7 oz of flour
• 1 pinch of salt
• 1 pinch of sugar

PREPARATION:

• On a metal, wood or plastic surface, drop the flour in the center and with your finger create a volcano.
• Soften the butter, cut it in small pieces and place it inside. Then included inside too, your pinch of salt, sugar and your egg.
• Mix with the tip of your finger, and add a small glass of cold water.
• Roll with your hand, gently but quickly.
• Make a ball, wrap it in shrink wrap and place it in your fridge.

• The next day, take out the dough from the fridge and with your hand create a large circle to fit your pie dish (including a generous amount for the walls of your pie).
• Preheat the oven at 300 degrees.
• With a fork pinch the dough everywhere but the walls.
• Apply a sheet of food paper wrap, some dry beans or anything heavy resisting the heat, and place the tart in the oven.
• Leave the tart for 15 minutes, then remove pan from oven, let it cool and remove the paper and the beans.
• Drop the temperature of the oven to 200 degrees.
• With your mixer, bring the egg whites into a firm texture and slowly add the sugar.
• Mix half of the berries with the whites.
• Sprinkle the bottom of the tart with almond flour.
• Pour the rest of the berry mix.
• Pour the egg whites with the berries.
• Sprinkle the top with the confection sugar.
• Cook for about 30 minutes at low temperature.
• Enjoy within the following hour.

Bon appetit !