Triple Berry Tart

Preheat the oven to 350°F (conventional, no fan).

Add the flour, powdered sugar, and cold butter to a food processor. Process until it combines and looks like wet sand and holds together when squeezed. Do not over process into a clump of dough, or you will lose the lightness of the shortbread crust.

Dump out onto the counter and lightly knead into a dough, but do not over knead. If too sticky or wet, add more flour. If too dry, add 1 tsp water at a time.

Wrap in plastic wrap and refrigerate for 1 hour.

Lightly butter the inside of a 9-10 inch diameter, 1 inch high tart pan, preferably one with a removable bottom.

Roll the dough to a thickness of .080-.100 inch and place it in the tart pan, or place it directly in the pan and spread it out with your fingers, pressing evenly on the bottom and sides.

Place in the freezer for 1-2 hours.

Take the crust out of the freezer and poke holes in the bottom with a fork.

Line the crust with aluminum foil and add pie weights (ceramic, rice, or dry beans) to keep the crust from puffing up.

Bake in the 350°F oven for 25 minutes.

Carefully remove the pie weights and foil, making sure not to pull the sides of the crust away from the pan.

Cool on a cooling rack for 15 minutes.

Add the eggs, sugar, flour, baking powder, salt, and vanilla to a bowl and whip by hand until smooth.

Combine the butter, sugar, and flour by hand in a bowl until crumbly. This may take a bit, but it will happen.

Spread the almond flour evenly over the bottom of the crust.

Spread the frozen berry mixture evenly on top.

Evenly pour the egg mixture over the berries.

Evenly sprinkle the streusel over the filling.

Bake in the 350°F oven for 50 minutes, or until the streusel is lightly browned.

Remove from the oven and cool to room temperature.

Serve with vanilla ice cream.