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🍽️ Raspberry Tart

617 kcal · 30 min · 4 servings

Ingredients

• 125 g flour
• 0.5 tsp baking powder
• 60 g butter
• 2 tbsp sugar
• 1 pinch salt
• 1 egg yolk
• 10 eggs
• 2 tsp grated lemon zest
• 125 g sour cream
• 600 g quark
• 1 packet vanilla pudding powder
• 40 g cornstarch
• 3 packets vanilla sugar
• 1 tbsp rum
• 80 g butter
• salt
• 200 g sugar
• 4 tbsp raspberry jam
• 500 g raspberries
• 0.5 packet red glaze

Instructions

1. 1. Mix the flour with the baking powder in a bowl.
2. 2. Add the butter pieces, sugar, a pinch of salt, and the egg yolk.
3. 3. Knead the ingredients quickly into a smooth dough.
4. 4. Place the dough in the refrigerator for 30 minutes.
5. 5. Grease the springform pan well.
6. 6. Lightly dust a work surface with flour.
7. 7. Roll out the dough to a thickness of about 3 millimeters.
8. 8. Place the dough into the prepared pan.
9. 9. Prick the base several times with a fork.
10. 10. Preheat the oven to 200 degrees.
11. 11. Bake the base on the middle rack for about 12 minutes.
12. 12. Remove the base from the oven.
13. 13. Lower the oven temperature to 180 degrees.
14. 14. Separate the eggs into yolks and whites.
15. 15. Stir the egg yolks smooth with the sour cream.
16. 16. Mix the mixture with the quark.
17. 17. Add the pudding powder and the starch.
18. 18. Stir in the vanilla sugar.
19. 19. Add the rum.
20. 20. Mix everything with the lemon zest.
21. 21. Melt the butter in a small saucepan.
22. 22. Beat the egg whites with a pinch of salt until stiff.
23. 23. Add the sugar slowly.
24. 24. Gently fold the meringue mixture into the quark mixture.
25. 25. Stir in the melted butter.
26. 26. Cut a piece of baking paper to size.
27. 27. Form a border from the paper that is about 60 centimeters long and 10 centimeters wide.
28. 28. Place the paper border into the pan.
29. 29. Grease the paper border.
30. 30. Fill the quark mixture into the pan.
31. 31. Bake the cake at 180 degrees for about 30 minutes.
32. 32. Lower the oven temperature to 150 degrees.
33. 33. Finish baking the cake for another 60 minutes.
34. 34. Let the tart cool completely.
35. 35. Spread jam over the tart.
36. 36. Top the tart with fresh berries.
37. 37. Prepare the glaze according to the package instructions.
38. 38. Drizzle the glaze over the tart.
39. 39. Dust the tart with powdered sugar at the end.

Nutrition per serving

• kcal: 617
• Protein: 21 g · Fett/Fat: 31 g · Carbs: 74 g