PIE CRUST

Mix together all ingredients except lemon peel and make the dough. Mix the grated lemon peel and put through the dough for 30 minutes in the refrigerator just before serving.

Dust the work surface with flour and roll out the dough. Put the dough gently into the cake pan, gently push the dough down and remove excess dough. Put the pie crust on a sheet of parchment paper or bakfolie and set for 15 minutes in the refrigerator.

FRUITS MARINADE

Mix the water with the sugar and bring to the boil. Cut the herbs into pieces and put them in the syrup at the moment it begins to boil. Let the herbs infuse therein, sieve them and pour the syrup over the fruit. Allow the fruit to use in the syrup draw.

SOUFFLE BATTER

Mix the cream, milk and cheese together. Beat the eggs and the yolks and mix them with the sugar. Beat softly mixture of cheese, cream and milk. Stir in the flour and add finally the dessert wine and creme de cassis far.

ASSEMBLY

Preheat the oven to 356°F. Remove the tart from the refrigerator and rub him with the fruit jam to taste. Spoon the berries from the broth, drain well and spread them over the bottom. Pour the batter over, put the cake on a baking sheet and bake 25-30 minutes.

Let the cake cool a little. In meanwhile, prepare the jelly according to the instructions on the packaging. Divide the fresh fruit on the cake, spread with jelly and sprinkle with mint.