Raspberry Buttermilk Tart

Summary

Ingredients

• 200 g flour
• 4 tablespoon cornstarch
• 10 g vanilla suar, homemade
• 125 g suar
• 3 egg (s), size M
• 100 g butter
• 300 g low-fat quark
• 200 g buttermilk
• 1 pinch (s) salt
• 300 g raspberries
• some fat, for the shape
• some breadcrumbs, for the shape
• some flour, to roll out

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Instructions

1. Work the flour, 50g sugar, 1 pinch of salt, 1 egg and softened butter into a smooth dough with your hands, cover and leave to rest in the refrigerator for approx. 30 minutes
2. In the meantime, sort the raspberries, puree them and pass them through a sieve (if you like, you can leave the kernels in there).
3. Pour in the cornstarch, sugar, vanilla sugar with a little buttermilk and dissolve as much as possible, whisk in 2 eggs, pour in the remaining buttermilk, stir in the quark and pureed raspberries.
4. Grease a tart pan (with a lift-off base) and line it with breadcrumbs. Roll out the dough on a work surface dusted with flour, line the mold with it, press it down, cut off the protruding edges and prick the dough base several times with a fork (I always put the dough in the mold and then spread it out with my hands right there).
5. Pour the prepared glaze on the floor and bake the tart in the preheated oven at 150 ° C (175 ° C electric oven) for about 40 minutes (chopstick test! It`s faster and faster on my stove, so take a look every now and then!) .
6. Take the tart out of the oven and let it cool down for about 15 minutes, then remove it from the mold and place it on a wire rack and let it cool down completely
7. Instead of the cornstarch with the vanilla sugar, you can also use a packet of vanilla pudding.
8. The variant with additional crushed mint leaves is also very tasty.