Lemon curd tart

Ingredients for 1 servings:

• 250 g flour
• 150 g butter in cubes, cold
• 75 g sugar
• 1 pinch of salt
• 1 egg yolk
• Flour for processing, fat for the mold
• 125 g quark
• ½ vanilla pod(s)
• 2 eggs
• 50 ml milk
• 1 lemon(s), grated peel
• 80 g sugar
• 3 tbsp cornstarch
• 200 ml milk
• 50 g sugar
• 2 egg yolks
• 20 g cornstarch
• some mint for decoration
• some powdered sugar for sprinkling

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Quickly mix the flour, butter, sugar, a pinch of salt, and the egg yolk into a smooth dough, shape into a ball, cover, and chill for 30 minutes. Roll out the dough on a floured surface to a diameter of 32 cm. Wrap the dough sheet around a rolling pin and place loosely over the 28 cm tart tin lined with baking paper. Press the dough into the tin. Trim off the excess dough edge. Prick the base several times with a fork, line with baking paper, and sprinkle with pulses for blind baking. Bake in a preheated oven at 200°C for 15 minutes. Remove the baking paper and pulses. Bake the base for a further 5 minutes. For the filling, squeeze the quark very well in a kitchen towel. Split the vanilla pod lengthwise and scrape out the seeds. Separate the eggs, mix the egg yolks with the quark, milk, vanilla seeds, lemon zest, and 30 g of sugar. Sift the cornstarch over the dough and mix well. Beat the egg whites with the remaining sugar until stiff peaks form and fold into the mixture. Pour the quark mixture onto the tart base and bake in a preheated oven at 180°C for 10-12 minutes. Turn off the oven and let cool. For the cream, heat 100 ml of milk with the sugar. Mix the egg yolk with the starch and the remaining milk, add to the boiling milk, and boil for about 1 minute, stirring constantly, until the cream bubbles. Immediately pass through a fine sieve into a bowl and let cool. Peel the lemon zest very thinly and cut into very thin strips. Then completely remove the white pith and cut the lemon segments between the dividing walls. Whip the cream until stiff and carefully fold it into the cream along with the lemon zest and segments. Spread the cream evenly over the tart and garnish with mint leaves. Chill for at least 1 hour. Sprinkle the edges with powdered sugar and cut the tart into 10-12 pieces.