Blueberry tart

Ingredients for 1 servings:

• 60 g sugar
• 120 g butter
• 180 g flour
• 1 pinch of salt
• 250 g quark
• 50 ml cream
• 1 m.-sized eggs
• 5 tbsp sugar
• ½ pack of vanilla pudding powder
• 1 pinch of salt
• 1 handful of chocolate chips
• 2 handfuls of blueberries

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

with a light cheesecake note

Knead the dough ingredients together well, perhaps adding a pinch of salt. Baking powder is not necessary here. Then chill in the refrigerator for at least 30 minutes. Preheat the oven to 180°C. Then, using your hands, press the dough evenly into a greased or lined tart or fruit base dish and prick several times with a fork to prevent bubbles. Prebake for 10 minutes. For the topping, whisk all the ingredients together, carefully so the berries don’t break. Then pour the mixture onto the prebaked shortcrust pastry and bake for another 25 minutes, depending on your oven. The tart is very thin and can be removed once it’s the desired degree of browning. However, the mixture needs to set in the center to ensure it’s cooked through. It looks delicious with the blueberries, which burst slightly during baking, and is delicious as a dessert or with coffee!