First knead 150 g flour, baking powder, 125 g sugar, salt, margarine (cut into pieces) and 1 egg with the dough hook of the hand mixer and then briefly with your hands until smooth. Cover and chill for approx. 30 minutes.
Grease a tart pan with a removable base or springform pan (26 cm).
Separate the eggs. Beat 2 egg yolks, 1 egg and 125 g sugar until frothy. Stir in the vanilla yoghurt, cream quark, oil, custard powder and lemon zest.
Roll out the dough round (approx. 30 cm) on a little flour. Place in the mold and press up about 2-3 cm at the edge. Prick several times with a fork and then pour in the yogurt mixture.
Bake in a preheated oven (electric stove: 175 ° C, convection: 150 ° C, gas: level 2) for approx. 45 minutes.
Beat the 2 egg whites until stiff while drizzling in the remaining sugar (approx. 40 g). Spread the egg whites on the hot tart and bake for another 10 minutes at the same temperature.
Then let the tart cool in the tin for about 10 minutes. Then remove from the mold and let cool down completely. Serve dusted with powdered sugar.
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