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 22 cm tart pan. The dough roll out width should be 2-3 mm.

Fill the tart with 210 g of the filling ingredients (not the fresh cream and eggs mixture).

Poor 130 g of the fresh cream mixture on top.

Bake at 200°C for 40-45 minutes.

Decorate with chives.