Chrissi's plum tart

Ingredients for 1 servings:

• 200 g quark
• 250 g flour
• 1 pinch of salt
• 2 tbsp sugar
• 750 g plum(s), pitted
• 350 g yogurt, 1.5%
• 1 egg(s)
• 1 packet of vanilla sugar
• 2 tbsp pudding powder (vanilla flavor)
• 1 lemon(s), zest, grated
• 50 g honey
• some oil for the mold, or baking spray

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

WW suitable

For the dough, knead the quark, flour, sugar, salt, and 50 ml of cold water until you have a supple, smooth dough. Spray a tart tin evenly with baking spray, or brush it on thinly with a little rapeseed oil. Spread the dough into the tin with your fingers, pressing down to create an approx. 2 cm high edge. Then refrigerate for about 1 hour to chill. Preheat the oven to 180°C (top and bottom heat). After the cooling time, pre-bake the dough for about 10 minutes. In the meantime, score and stone the plums. For the glaze, mix the yogurt, egg, vanilla pudding powder, vanilla sugar, lemon zest, and honey well. Top the pre-baked dough with the plums and pour the glaze evenly over them. Return the tart to the oven and bake for another 35 minutes. Then let it cool and, if desired, lightly dust with powdered sugar. Note: The dough tastes a bit rubbery, but still delicious. If you don’t need to or want to watch the line, you can easily add a little oil (about 4 tablespoons) to the dough ingredients. This will give you a delicious quark-oil dough. Without powdered sugar, I calculated 21.5 points for the entire pan. For 12 large pieces, that’s just 2 points per piece. If you add 4 tablespoons of oil to the dough ingredients, the points increase by 12 points to 33.5 points. That’s 3 points per piece.