For the tart base, grease a rectangular (approx. 20 x 28 cm) or round tart mould (26 cm Ø) with a removable base, dust with flour.
Roll out the shortcrust pastry on some flour in a rectangular shape (approx. 24 x 32 cm). Line a tart tin with the pastry, pressing the edges into the grooves. Prick the base of the pastry several times with a fork and bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see "Preparing the tart").
manufacturer) bake for about 25 minutes. Let it cool down.
Break chocolate into pieces for the cream. Mix 6 tablespoons of milk, pudding powder, sugar and vanilla sugar. Boil up the rest of the milk. Stir in pudding powder and simmer for about 1 minute while stirring. Remove the pudding from the stove and melt the chocolate in it while stirring.
Let it cool down.
Stir the chocolate cream through. Whip cream until stiff and fold into the cream. Spread on the tart base. Select the berries, wash and dab dry. Spread on the chocolate cream and press a little into the cream to give the berries enough hold.
Dust with icing sugar.