Prepare the baking tray by oiling and flouring the base and walls. I used rapeseed oil but butter is OK too.
Preheat the oven to 170°C fan oven/375°F/gas mark 5
Place all the ingredients for the sponge in a large mixing bowl and batter for 5 minutes with an electric mixer.
Pour the content into the baking tray and level it nicely with a large silicone spoon without pressing down.
Place on the middle rack in the oven and bake for 20-25 minutes. Perform the toothpick test to check that the sponge is baked thoroughly. Allow extra baking time if required.
Let the sponge in the baking tray and slightly cool on a cooling rack.
Using oven gloves, place a large plate/cake stand over the baking dish and turn it upside down. Bang it to the table gently if needed to remove the sponge from the baking dish.
Allow the sponge to cool completely.
Follow the instruction of the sachet to prepare the pudding. I used less sugar than suggested, but this is a personal taste.
Optionally, you can add vanilla essence for a stronger flavour.
Allow the pudding to cool completely before use.
You might need to whisk it a little with an electric mixer before adding it to the sponge for a smoother texture (the pudding tends to become lumpy as it cools down).
Follow the instructions on the gelatine sachet to prepare the gelatine.
Leave aside to cool and thicken slightly before use.
Wash, dry, zest and juice the lemon. Add it to water into a pan together with the sugar and bring to boil at medium heat.
When it starts boiling, reduce the heat and stir occasionally. Boil for 3-4 minutes until it thickens slightly.
Let aside to cool before use. Optionally, you can sieve the syrup. I prefer to keep the lemon zest for extra tartness.
Assembling the summer berry tart
Using a spoon, pour the syrup over the top of the tart, making sure to cover all areas. The same technique applies to liquor; 4-5 tablespoons should suffice.
When the syrup is absorbed into the sponge, place the smoothed vanilla pudding on top and spread it evenly.
Decorate with summer berries of your choice (previously washed, drained and hulled).
Smear the gelatine over the berries using a kitchen brush. You will obtain a nice, shiny pellicule that will help set the fruits into the pudding and preserve the bright colour for longer.
Refrigerate the berry fruit tart for 2-3 hours before slicing it.
The summer berry tart can be kept in the fridge for up to three days. In general, I don't recommend freezing for cakes as the texture of each layer will change. Berries, especially, will go soggy when thawing.
Keyword fruit tart, summer berry tart, vanilla pudding tart