Vanilla yogurt tart

Ingredients for 1 servings:

• 150 g flour
• 290 g sugar
• 1 tsp baking powder
• 1 pinch of salt
• 75 g margarine or butter, cold
• 4 m.-sized eggs
• Fat for the mold
• 500 g yogurt (vanilla yogurt with real vanilla, jar)
• 250 g cream cheese
• 100 g oil
• 1 packet of pudding powder (vanilla)
• 1 lemon(s), untreated (organic), grated peel
• Powdered sugar for sprinkling

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Knead 150g flour, baking powder, 125g sugar, salt, margarine (cut into pieces), and 1 egg, first with the dough hook of a hand mixer and then briefly with your hands until smooth. Cover and chill for approx. 30 minutes. Grease a tart pan with a removable bottom or a springform pan (26cm). Separate the eggs. Beat 2 egg yolks, 1 egg, and 125g sugar until frothy. Stir in the vanilla yogurt, cream cheese, oil, custard powder, and lemon zest. Roll out the dough into a circle (approx. 30cm) on a lightly floured surface. Place in the pan and press up the edges by approx. 2-3 cm. Prick several times with a fork and then pour in the yogurt mixture. Bake in a preheated oven (electric oven: 175°C, fan: 150°C, gas mark 2) for approx. 45 minutes. Beat the two egg whites until stiff, then gradually add the remaining sugar (approx. 40 g). Spread the beaten egg whites onto the hot tart and continue baking at the same temperature for about 10 minutes. Let the tart cool in the pan for about another 10 minutes. Then remove from the pan and let it cool completely. Dust with powdered sugar and serve.