Blackberry Raspberry Cream Tart

Gently roll out chilled pastry dough and fit it into an 8-inch (22 cm) pie dish or Springform pan. Trim and flute edges. Cover with plastic wrap and refrigerate for about 30 minutes.

Preheat oven to 375°F (190°C).

In a small bowl, whisk together the eggs and the sugar. Stir the flour into the crème fraîche until thoroughly blended. Whisk this into the egg/sugar mixture until blended.

Take the tart crust out of the refrigerator and evenly distribute the berries over the shell. Place the pie pan on a cookie sheet.

Pour the cream filling slowly over the berries to cover evenly but make sure to not push the berries around.

Bake the tart for 30 to 35 minutes until the crust is browned and the cream filling is puffed and set in the center. The filling may or may not brown, depending on your oven.

Allow to come to room temperature before serving.