Vindija

Shortcrust pastry:

1. Combine the flour, butter cut in cubes, sugar and vanilla sugar.
2. Use your hands to mix the ingredients together until they become crumbly.
3. Add the egg and egg yolk and knead the dough.
4. Let the dough rest in the refrigerator for about fifteen minutes before starting to roll it. Flatten the dough and place it into a mould measuring 18-20 cm in diameter. Use a fork to poke holes in the dough and bake at 200°C for 10-15 minutes, until it turns a light golden brown and is fully cooked.

Ganache:

1. Chop the chocolate with a knife and pour boiling cooking cream over it. When the chocolate has fully melted, mix it well and pour it onto the cooled baked pastry.
2. Refrigerate the tart to allow it to set. After 60 minutes, divide the tart into portions.

Mixed berry coulis:

1. Put the berries in a saucepan, add sugar and spices and briefly bring to the boil.
2. Use a hand blender to make the coulis and strain it through a fine strainer.
3. Slice and prepare 1 orange and 1 red grapefruit along with the berries before serving. 

Put the coulis on a plate, add a slice of tart and decorate with berries, slices of citrus fruits and mint leaves. Decorate with mint leaves.