John Myers
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Yeast Dough Semolina Tart
The perfect yeast dough semolina tart recipe with a picture and simple step-by-step instructions.
for the yeast dough:
- 1 tbsp Margarine or butter
- 100 ml Milk
- 325 g Flour
- 21 g Yeast; that’s equivalent to half a cube
- 3 tbsp Sugar
- 1 Pc. Egg
for the filling:
- 1 Pc. Vanilla pod
- 500 ml Milk
- 150 g Sugar
- 100 g Soft wheat semolina
- 250 g Quark, 20%
- 2 Pc. Eggs
- 1 Pc. Small organic lemon
- 2 tbsp Milk, condensed milk or cream
- Icing sugar for dusting
- Gently heat the margarine and milk. Put the flour in a bowl and make a small depression in the middle. Crumble the yeast in the well. Pour some of the milk-margarine mixture and 1 teaspoon of sugar over it. Mix gently and cover with a little flour from the edge. Cover the bowl and let rise in a warm place for about 15 minutes.
- The yeast should then start to bubble slightly. Now add the remaining sugar and the egg. Knead thoroughly for a few minutes using the dough hook of the hand mixer until the dough loosens from the edge of the bowl. Cover and let rise in a warm place for about 30 minutes.
- You can now prepare the filling. To do this, scrape out the pulp of the vanilla pod. Bring the pod, vanilla pulp and milk to the boil with 1 tablespoon of sugar in the milk. Add 100 g sugar and semolina, bring to the boil while stirring and then simmer over a low heat for about 1 minute. Remove from heat and remove the vanilla pod.
- Stir in the quark. Then stir in 1 egg and lemon juice and zest. Separate the second egg and beat the egg whites until stiff. Slowly pour in the remaining sugar. Fold the egg whites into the semolina mass. Mix the egg yolks with the milk.
- Knead the dough vigorously again on a floured work surface. Halve and roll out one half a little larger than the tart pan (approx. 28 – 30 cm in diameter). Grease the form and dust it with flour. Line with the dough, pulling up one edge. Spread the semolina and quark mixture on top.
- Roll out the rest of the dough to the size of the pan. Place on a grid punch and roll vigorously over it. Carefully place the pastry lattice over the cake. (Alternatively, cut the dough into thin strips and cover the cake with them in a grid). Press the edges lightly into place. Brush the surface of the tart with the beaten egg yolk.
- Bake in the preheated oven on the middle rack for about 35 minutes at 175 degrees (or fan-assisted 155 degrees) until golden yellow. Then let it cool down and dust with powdered sugar.
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