Blueberry tart

Ingredients for 1 servings:

• 125 ml milk, 1.5% fat
• 30 g butter or margarine
• ½ cube of yeast
• 250 g flour
• 30 g sugar
• 1 egg(s)
• 400 g low-fat curd cheese
• 340 g blueberries
• 250 ml buttermilk
• 2 eggs
• 80 g sugar
• 1 pack of pudding powder, vanilla
• 1 vanilla pod(s), the pulp

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 20 minutes

wonderfully fruity, perfect for warm days, for 12 pieces

Heat the milk in a saucepan. Pour it into a bowl with a pinch of sugar and crumble in the yeast. Cover and let rise for 10 minutes. Meanwhile, melt the butter. Knead the flour, sugar, egg, yeast milk, and melted butter in a mixing bowl until you have a smooth dough that no longer sticks to the sides of the bowl. Let it rise in a warm place for 1 hour. Mix the low-fat quark, sugar, pudding powder, and eggs in a bowl. Add the buttermilk to form a runny cream. Scrape out the seeds from the vanilla pod with a knife and add them to the cream. Finally, fold in the blueberries, stirring gently with a spoon until they are evenly distributed. Roll out the yeast dough on a floured surface and place it in a 26-28cm tart or springform pan. Spread the quark mixture on top. Bake the cake in the oven preheated to 175°C (fan oven) on the lowest rack for 35-40 minutes and then let it cool.