Mix the dry ingredients with Alsan, apple sauce and syrup and knead it until it becomes a smooth pastry. Wrap it in plastic and refrigerate it for 30 minutes. Roll out the pastry (the easiest way is to roll it out directly on baking paper) and place it carefully in a greased tart pan and prick it with a fork. Then bake for 15 minutes at 190°C in the oven. Until the pastry has cooled down, you can prepare different berries and the pastry cream for the filling. Mix 3 tablespoons of almond milk, the cornstarch and the sea salt in a bowl. Heat the rest of the milk in a pot and then add the apple syrup and the scratched pulp of the vanilla bean and the bean itself. As soon as the milk boils, pour in the cornstarch mix and quickly whisk it. Re-boil the cream until it gets thicker. Remove the vanilla bean. Spread the crust with jam, then fill in the pastry cream and let it cool down. Now you can spread it with the berries.

FoR Ø 20 cm

FOR THE SHORTCRUST PASTRY

100 g ground almonds

75 g buckwheat flour

50 g millet flour

60 g unsweetened apple sauce

50 g vegetable margarine

2 tbsp rice syrup

1 tsp baking powder

1 pinch of salt

FOR THE PASTRY CREAM

250 ml almond milk

20 g starch

2 tbsp rice syrup

1 vanilla bean

1 pinch of salt

strawberry jam

summer berries as required