Base:

Mix all the base ingredients at low speed for 4 minutes or use a pastry blender and mix with the use of the flat beater for 2-3 minutes at low speed.

Filling:

Use a pastry blender  to mix the fresh cream with the eggs at low speed with the wire whisk for 1 minute. The mixture should have a porridge like structure.

Mix the rest of the filling ingredients into a bowl.

Place the dough into a 34x9,5 cm tart pan. The dough roll out width should be 2-3 mm.

Fill the tart with 220 g of the filling ingredients (not the fresh cream and eggs misture).

Pour on top 270 g of the fresh cream and eggs mixture.

Decorate with mozzarella and cherry tomatoes.

Bake at 200°C for 40-45 minutes.