Cheese – Raspberry – Tart
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 125 g butter
- 90 g suar
- 1 egg (s)
- 1 pinch (s) salt
- 2 tablespoon jam (raspberry)
- Flour, for the work surface
- Fat, for the shape
For the filling:
- 500 g low-fat quark
- 80 g suar
- 1 pinch (s) salt
- 200 ml sweet cream
- 4 egg (s)
- 250 g raspberries
Print Recipe
Pin Recipe Instructions
- Knead the flour with the butter, sugar, egg and salt. Wrap in foil and let rest for 1 hour.
- Preheat the oven to 175 °. Roll out the dough thinly on a floured surface. Grease the form and line with dough, pull up one edge.
- If rolling out does not work so well, you can also lay out the form piece by piece with small areas of dough and just spread everything well.
- Prick several times with a fork and prebake for 5-10 minutes.
- Mix the quark with the sugar, salt, cream and eggs. Sort the berries, put some aside for garnish, puree the rest.
- Take the dough base out of the oven and spread a thin layer of jam. Spread the cheese mixture on top. Spoon the berry puree onto the dough and stir in with a fork to create a marble effect.
- Bake in the oven for 30 minutes.
- Garnish with the whole berries before serving.
- Tip:
- Instead of raspberries, you can also use any other soft fruit.
- Very tasty with cooked, sugared strawberries that are still a bit chunky.
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