Hot summer love

Ingredients for 1 servings:

• 225 g wheat flour
• 150 g butter, cold
• 75 g powdered sugar
• Dried pulses for blind baking
• 75 g white chocolate
• 500 ml milk
• 1 tbsp vanilla pudding powder
• 100 g sugar for the cream
• 2 pts. gelatin powder
• 250 g quark
• 1 cup whipped cream
• 2 packs of cake glaze
• 75 g sugar for the icing
• 400 g raspberries, frozen or fresh
• 25 g white chocolate

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 15 minutes

Raspberry pudding tart for Chrisbee

Quickly knead flour, powdered sugar, and cold butter into a smooth shortcrust pastry. Chill for half an hour, then roll out. Line a tart tin with it and trim off any excess dough. Prick several times with a fork and line with baking paper. Weigh down the baking paper with pulses. Bake the pastry blind for about 20-25 minutes at 160°C with fan/convection oven. Then remove from the oven and let cool. Once the cake has cooled, melt 75g of white chocolate. Microwave for 2 minutes. Spread it over the base. Let the chocolate harden. For the quark cream, cook a pudding from the milk, pudding powder, and sugar according to the package instructions and let cool. Then mix the pudding with the quark and the whipped cream. Allow the gelatin to swell and dissolve according to the package instructions, then mix it with a little of the cream. Then mix it with the entire cream and spread it on the tart. Refrigerate the tart until the cream has set. Set aside the best-looking raspberries. Blend the remaining raspberries with the sugar and a small glass of water (approx. 100–150 ml) and pass through a sieve. Mix the mixture with the glaze according to the package instructions and carefully pour over the now-set cream to create a smooth layer of fruit. Decorate with the remaining raspberries and grate the remaining white chocolate over the tart. A vegetable peeler works best for this. Let stand for a few minutes until the glaze has set, and then serve.