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🍰 Berry Tart with Quark Filling

333 kcal · 30 min · 4 servings

Ingredients

• 400 g wheat wholemeal flour
• 150 g coconut blossom sugar
• salt
• 210 g butter (cold)
• 5 eggs (S)
• legumes for blind baking
• 350 g low-fat quark
• 1 vanilla pod
• 250 g cream cheese (three-quarter fat content, 30 % fat in dry matter)
• 30 g cornstarch
• 600 g raspberries
• 6 leaf gelatin
• 200 g mixed berries (for garnishing)
• erythrit powdered sugar (for dusting)

Instructions

1. 1. Mix flour, 80 grams of coconut blossom sugar, and a pinch of salt in a bowl.
2. 2. Add 200 grams of cut butter pieces and 2 eggs.
3. 3. Knead the ingredients quickly into a smooth shortcrust pastry dough.
4. 4. Wrap the dough in cling film.
5. 5. Chill the dough in the refrigerator for about 30 minutes.
6. 6. Preheat the oven to 180 degrees Celsius conventional heat (160 degrees Celsius fan-forced or gas level 2–3).
7. 7. Grease a tart pan with butter.
8. 8. Roll out the dough and line the pan with it.
9. 9. Shape a crust edge from the dough.
10. 10. Prick the dough base several times with a fork.
11. 11. Cover the base with baking paper.
12. 12. Spread legumes (e.g., dried beans) over the paper.
13. 13. Bake the base blind (without filling) for 10 minutes.
14. 14. Remove the base from the oven.
15. 15. Remove the baking paper and the legumes.
16. 16. Let the base cool down.
17. 17. Let the quark drain well.
18. 18. Slice a vanilla pod lengthwise.
19. 19. Scrape out the vanilla pod seeds.
20. 20. Separate the remaining eggs into yolks and whites.
21. 21. Whip the egg whites with a pinch of salt until stiff peaks form.
22. 22. Whisk the egg yolks with 40 grams of coconut blossom sugar and the vanilla seeds.
23. 23. Stir the quark, cream cheese, and cornstarch into the egg yolk mixture.
24. 24. Gently fold the egg whites into the quark mixture.
25. 25. Spread the quark cream evenly over the shortcrust pastry base.
26. 26. Bake the cake for approx. 50 minutes in the preheated oven.
27. 27. Remove the cake from the oven.
28. 28. Let the cake cool down.
29. 29. Wash the raspberries and remove any bad berries.
30. 30. Puree the raspberries into a sauce.
31. 31. Stir the remaining coconut blossom sugar into the raspberry puree.
32. 32. Soak gelatin in cold water for 10 minutes.
33. 33. Squeeze the gelatin well.
34. 34. Heat 50 milliliters of water and dissolve the gelatin in it.
35. 35. Mix the dissolved gelatin with the raspberry puree.
36. 36. Spread the raspberry glaze evenly over the cooled cake.
37. 37. Chill the cake in the refrigerator for at least 1 hour.
38. 38. Wash the remaining berries and remove any bad parts.
39. 39. Arrange the fresh berries on top of the cake.
40. 40. Dust the cake with powdered erythritol.
41. 41. Serve the cake.

Nutrition per serving

• kcal: 333
• Protein: 12 g · Fett/Fat: 16 g · Carbs: 34 g