Mother’s Fruit Tart

Dessert for 6 people

Ingredients

• 7 medium eggs 
• Butter for greasing
• Flour for dusting      
• 100g crystal sugar
• 100g self-raising baking flour or flour with baking powder
• Pinch of salt
• 80g melted cream butter or margarine
• 10g red gelatine 
• 200g deep frozen red fruit or fresh fruit
• 430g (1 tin) fruits of the forest tart filling
• 200 ml whipped cream
• 3 tbsp sugar 
• 2 tbsp custard powder 

Preparation

Take the eggs from the box in the refrigerator  
Grease the tray with the butter and dust with the flour
Divide 4 eggs into egg white and yolk with the slicer
Keep the egg white in the bowl, cover with the foil and keep in the refrigerator for baking egg meringues later
Set the oven to the correct temperature: 75 degrees, or fan assisted 160 degrees
Whisk the remaining 3 whole eggs with the 4 yolks and the sugar in the large bowl for 10 minutes
Whisk until the light yellow mixture flows slowly and evenly
Add the sieved flour, salt and melted butter 
Fill the baking tray and allow to bake for about 35 minutes
Soften the gelatine in very cold water
Heat the fruit with the filling and dissolve the well squeezed gelatine in it  
Allow to cool, then whisk the cream with the remaining ingredients until stiff
Cut the cooled tart in half and fill to taste      

Serves 6