Raspberry Buttermilk Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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
- In the meantime, sort the raspberries, puree them and pass them through a sieve (if you like, you can leave the kernels in there).
- 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.
- 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).
- 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!) .
- 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
- Instead of the cornstarch with the vanilla sugar, you can also use a packet of vanilla pudding.
- The variant with additional crushed mint leaves is also very tasty.
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