Blueberry cream cheese tart

Ingredients for 6 servings:

• 200 g cream cheese, natural
• 250 g quark, 20%
• 2 egg yolks
• 50 g butter, very soft
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 packet of pudding powder (vanilla, almond or cream)
• 1 pinch of cream of tartar baking powder
• Fat and semolina for the molds
• 1 jar blueberries (580 ml)
• 1 pack of cake glaze, red

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Food combining baking recipe

Grease 6 tart cases and lightly dust with semolina. Preheat oven to 180°C (top/bottom heat). Beat the quark with the cream cheese, egg yolks, butter, sugar, vanilla sugar, and salt until creamy. Mix the pudding mix and baking powder and stir in. Divide the batter among the tart cases and bake for about 30 to 35 minutes. Let cool. Drain the blueberries thoroughly in a sieve, reserving the juice. Measure 250 ml of the juice (top up with water if necessary). Use this to prepare the glaze. Distribute the blueberries among the tarts and drizzle with the glaze. Tip: Those who don’t follow a separate diet can use strawberries, raspberries, currants, etc. instead of blueberries.