Transfer to a food processor, add the cold butter in cubes and process until coarse crumbs form.
Food processor
3
Add the eggs and quickly bring together with your hands, without kneading, just until the dough comes together.
💡Knead as little as possible: long kneading develops gluten, and the dough comes out tough and shrinks in the oven.
4
Wrap in plastic wrap and chill at least 30 minutes.
⚙ Wrapping and Chilling the DoughPlastic wrapRefrigerator
💡Chilling firms the butter and relaxes the gluten: the dough rolls out easily, doesn't stick to the counter and doesn't shrink in the oven.
5
Roll out the dough and line a 22 cm Tart pan with it, sides included. Prick the bottom with a fork.
⚙ Rolling Out DoughRolling pin
💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
6
Top with parchment paper and weights (or dried beans) and bake in an oven preheated to 180°C (355°F) for 20 minutes.
Parchment paperOvenTart / pie pan
💡The weights keep the dough from puffing up and shrinking from the sides: without them the bottom bubbles and the shell comes out lopsided.
For the Cream Filling
7
Whip the cold cream on medium speed, until it starts to thicken.
⚙ WhippingBowlHand mixerorStand mixer
💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.
💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
8
Add the powdered sugar and vanilla and keep whipping on high speed to firm peaks.
Hand mixerorStand mixer
To assemble
9
Fill the cooled shell with the cream.
💡Fill only a completely cooled shell: cream on a warm shell makes it soggy and it loses its crispness.
10
Arrange the mandarins and mixed berries on top.
11
Chill one hour before serving.
447calories
6 gprotein
31 gcarbs
32 gfat
● protein 5%● carbs 29%● fat 66%
Per serving (149 g), of 8 servings
For the Tart shell · For the Cream Filling · To assemble ·
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Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Rolling pin· Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Tart / pie pan· Also works: Springform pan (High sides) · Round pan (Hard to release)
Bowl· Also works: Pot (None)
Hand mixer or Stand mixer· one of them
🧻 Consumables: Parchment paper · Plastic wrap
By the steps, as the recipe is built now: another version or addition can change the list.
