1. Preheat your oven to 375°F (190°C). Grab a big mixing bowl and toss in the granulated sugar, all-purpose flour, potato flour and baking powder. Whisk everything together until it's fully blended.

2. Crack the eggs into the bowl and stir until a dough comes together. Split the dough in two and form each half into a flat round shape. Wrap them in plastic and chill in the fridge for half an hour.

3. Take one of the chilled dough rounds and roll it out on a floured surface until it's about 1/8 inch (3mm) thick. Fit it into a 9x13-inch (23x33cm) baking pan and cut off the excess edges.

4. In another bowl mix heavy cream whole milk egg yolks granulated sugar and cornstarch. Stir in gelatin powder and vanilla sugar until everything dissolves.

5. Pour the cream mix over the dough in the pan. Bake for 25 to 30 minutes until the edges are golden and the middle is firm.

6. Let the tart cool all the way after baking. Spread whipped cream on top and add strawberries blueberries or any fruit you like. Chill it well then serve and enjoy.