Lime Berry Tart

Dough:

1. Mix the flour and all the other ingredients up to and including the sugar. Grate in half of the lemon zest, squeeze out the juice, set aside. Add pieces of butter and quickly rub into a crumbly mass with your hands. Add the egg, quickly combine to a dough WITHOUT kneading. Wrap in cling film and refrigerate for approx. 45 minutes.

Pre-baking:

1. Grease and flour a 29 cm diameter tart tray well. Remove the dough, roll out a circle 32-33 cm in diameter and cover the tart tray with it. Place a parchment paper on top and top with baked peas. Bake in the middle of the oven preheated to 200 ° C for about 20 minutes.

Meanwhile :

1. Mix the mascarpone, quark, sugar and eggs in a bowl. Grate the peel of one lime, squeeze both limes, pass the juice with the juice of the lemon through a fine sieve, stir in to the mixture.

Cover the tart base:

1. Take the tart base out of the oven, remove the baking paper with the baked peas. Brush with a third of the egg mixture and distribute half of the fruit on top. Pour the rest of the mixture on top, spread the rest of the fruit on top.

Bake a tart:

1. Put the tart back in the oven. Reduce the temperature to 150 ° C, bake for about 50 minutes. Take out the tart and let it cool down.

Serving:

1. Divide the tart into 8 pieces, distribute on dessert plates. Mix the raspberry jam with the raspberry spirit in a small bowl (you can also use other brandies or orange juice, raspberry syrup, etc. Serve.
2. If you want, whipped cream can also be served with it. Peppermint is also an excellent accompaniment. With a cup of mocha or a glass of sweet dessert wine, **))) – “- Lean back and enjoy. ** (((-” –