Raspberry Tart with Vanilla Cream

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 1 hr 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 130 g butter
  • 250 g flour
  • Flour for the work surface
  • 1 egg (s)
  • 80 g suar
  • 1 tablespoon lemon peel, untreated, grated
  • Peas for blind baking
  • 300 g low-fat quark
  • 1 cup sour cream
  • 100 ml cream
  • 75 grams sugar
  • 4 egg (s), separated
  • 1 teaspoon vanilla powder
  • 200 g raspberries, fresh or frozen, thawed
  • Icing sugar for dusting
  • Fat for the shape
Raspberry Tart with Vanilla Cream
Raspberry Tart with Vanilla Cream

Instructions

  1. Make a shortcrust pastry from the butter (in flakes), flour, sugar, the egg and the grated lemon peel and chill for about 1 hour. Mix the quark, sour cream, whipped cream, sugar and the ground vanilla until smooth and fold in the egg yolks.
  2. Roll out the shortcrust pastry on a floured surface and roll out to the size of a tart pan with a diameter of 28 cm. Then place in the greased form and cover with baking paper on which the peas come for blind baking. Pre-bake in the preheated oven at 200 ° C for about 10 minutes on the middle rack.
  3. In the meantime, beat the egg whites until stiff and fold them into the sour cream. Puree the raspberries (add a little sugar if necessary). After the pre-baking time, the peas and the baking paper are removed and the cream mass spread over the dough. Apply the raspberry puree in spots and use a chopstick to make small spikes.
  4. Bake in the oven at 175 ° C for about 40 minutes. Garnish with a little powdered sugar and raspberries to taste.

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