Fresh berries in a tart

During more than seven days of blazing sun I checked them everyday by eating some. They were turning dark and big enough to let tartness become sweetness: the antioxidant bombs in my garden. I was nervous. I picked my first crop of berries. Would I be able to do the right thing to do these riches justice?

At Marmiton.org, in a Tarte aux cassis with a pâte brisée crust, the filling consisted of:

400 g berries
3 egg yolks
100 g sugar
25 g flour
and 200 g whipped cream.

Never one to obey, I turned the filling into this:

2 egg yolks
40 g ground almonds
78 g agave syrup
and 250 g white cottage cheese.
And I simply used more berries (560 g).
Fresh berries in a tart

Make the crust (250 g flour, 10 cl cold water, 125 g butter). Put it in the baking tin. Preheat oven at 180 °C.

Pick berries: yostaberry, black currant (cassis/ribes niger or nigrum), and red currant. Combine them with the ingredients serving as filling.

Bake for 35 minutes.

Mission accomplished: a filling that did justice. An extremely fresh, tart berry taste.