Summary

Ingredients

For the shortcrust pastry:

• 225 g wheat flour
• 150 g butter, cold
• 75 g powdered suar
• Legumes, dried, for blind baking

For painting:

• 75 g chocolate, white

For the cream:

• 500 ml milk
• 1 point vanilla pudding powder
• 100 g suar for the cream
• 2 points gelatin powder
• 250 g quark
• 1 cup whipped cream

For covering:

• 2 packs cake topping
• 75 g suar for the toppin
• 400 g raspberries, frozen or fresh
• 25 g chocolate, white

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Instructions

1. Quickly knead a smooth shortcrust pastry from the flour, powdered sugar and cold butter. Chill it for half an hour, then roll out. Line a tart pan with it and cut off the protruding edges of the dough.
2. Prick a few times with a fork and line with baking paper. Weigh down the parchment paper with legumes. Bake the dough blind for approx. 20 - 25 minutes at 160 ° C with convection. Then take it out of the oven and let it cool down.
3. Once the cake has cooled, melt 75 g of white chocolate. 2 minutes in the microwave is enough. Spread the floor with it. Let the chocolate harden.
4. For the quark cream made from milk, pudding powder and sugar, cook a pudding according to the package instructions and let it cool. Then mix the pudding with the quark and whipped cream.
5. Allow the gelatine to swell and dissolve according to the instructions on the packet and mix with a little of the cream. Then mix with the entire cream and spread on the tart. Place the tart in the refrigerator until the cream has set.
6. Put the nicest raspberries aside. Puree the remaining raspberries with the sugar and a small glass of water, approx. 100-150 ml, and strain through a sieve. Mix the mixture with the cake glaze according to the package instructions and carefully pour onto the now firm cream so that a smooth fruit surface is created.
7. Decorate with the remaining raspberries and grate the remaining white chocolate over the tart. That works great with a potato peeler. Let stand for a few minutes until the icing has set and serve.