For the dough, mix flour, sugar and vanillin, add chilled and grated butter or margarine on a coarse grater. Grind with your hands into small crumbs. Beat in the egg and knead the dough. Place in refrigerator for at least 40 minutes.
For cream, mix cream, milk and vanilla in a saucepan. Bring to a boil and remove from heat.
In a bowl, beat the sugar and eggs with a mixer until white foam, then, continuing to beat, carefully pour in the hot mixture.
Put the dough into greased heat-resistant forms with your hands and flatten, forming sides. Lay out fresh berries and fruits according to your taste.* Pour over the cream and bake in an oven preheated to 190 degrees for 30–35 minutes until the cream sets.
Make blueberry ice cream. To do this, let half of the ice cream melt a little and beat with a submersible blender along with frozen blueberries. Place in the freezer and serve with the finished tart.