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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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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