Knead all of the ingredients in a mixer with hook attachment to form an even dough. Laminate the dough until a thickness of 3 mm is reached. Coat the perforated mould and fill with the Wild Berry Hydrated Cream (Crema Idrata Frutti di Bosco). Bake in a static oven at 200°C for 12-14 minutes. Decorate with fresh fruit.