Summary

Ingredients

• 1 port. Dough (shortcrust pastry, recipes in the database)
• 3 egg (s)
• 70 g flour, smooth
• 180 g butter, soft
• 170 g powdered suar (powdered suar)
• 500 g quark (curd cheese), 20%
• 1 packet vanilla sugar
• 1 lemon (s), zest it
• 30 g poppy seeds, round
• 150 g plum jam (Powidl), stirred until smooth
• 1 pinch (s) salt
• Butter for the mold
• Rice for blind baking

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 160 °. Grease a tart pan with a little butter. Roll out the shortcrust pastry a little larger than the tart pan, place in the pan, press down and prick several times with a fork. Place baking paper on the shortcrust pastry, sprinkle with rice and blind-bake for 17 minutes until light golden yellow. Remove the parchment paper and rice.
2. Beat the butter with icing sugar, salt and vanilla sugar until frothy, then add the eggs, flour, curd cheese and lemon zest and stir everything until smooth. Put about a quarter of the cream in a bowl and mix with the poppy seeds, spread the rest of the curd cream on the shortcrust pastry.
3. Alternately splash the curd poppy seed mixture and Powidl with 2 spoons on the curd cream and bake the tart in 40 minutes.