This is a must-have tart for summer!
Grind cold butter with flour. Add powdered sugar, yolk, and if it gets too thick, 1-2 tbsp. l. ice water. Knead the dough quickly and refrigerate for an hour.
Roll out the dough, put into shape. Prick with a fork, cover the dough with parchment on top and cover with peas or beans. Furnace at 180 °C 15 min. Remove the weight and paper and bake for another 10 minutes. Cool the base and remove from the mold.
Beat cottage cheese or ricotta with natural cream. Add powdered sugar and vanilla. Beat again.
Pour the cream into the shortcrust pastry base. Fruits and berries (except for quickly darkening, such as an apple, banana) wash and dry on a paper towel. Cut large berries and fruits. Beautifully put the fruit on the cream.
Sprinkle the tart with non-melting icing sugar or glaze.