For the curd fruit tart, first prepare the tart base. Preheat the oven to 150 °C top and bottom heat. Beat the yolks with 200 g powdered sugar, the oil and the water until foamy.
Mix the flour, baking powder and cocoa and stir into the foamy mixture. Beat the egg whites until firm and beat in the remaining 50 g of powdered sugar and then fold into the mixture.
Pour the mixture into a springform pan and bake at 150 °C for about 20 minutes and then at 175 °C for another 30 minutes. Let the cake cool to room temperature, then cut it in two and spread the bottom one with jam.
While the cake is cooling, prepare the filling. Mix the curd cheese, sugar, lemon juice and vanilla sugar until smooth. Whip the cream, melt the gelatine in the rum on the stove.
Stir the liquid gelatine into the curd mixture and then fold in the whipped cream and fruit. Place the bottom cake layer in a cake rim, fill with the curd mixture and cover with the top cake layer.
Place the cake in the refrigerator for at least 5 hours or overnight. To decorate the cake, melt the glaze in a water bath and empty it onto the cake so that some chocolate runs down the edge of the cake.
Finally, garnish the center of the cake with chocolate chips, fruit and a fresh mint leaf.