Powidl – curd – poppy seed – tart

Ingredients for 1 servings:

• 1 serving of dough (shortcrust pastry, recipes in the database)
• 3 eggs
• 70 g flour, smooth
• 180 g butter, soft
• 170 g icing sugar
• 500 g quark (cottage cheese), 20%
• 1 packet of vanilla sugar
• 1 lemon(s), grated peel
• 30 g poppy seeds, ground
• 150 g plum jam (Powidl), stirred until smooth
• 1 pinch of salt
• Butter for the mold
• Rice for blind baking

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 160°C. Grease a tart tin with a little butter. Roll out the shortcrust pastry slightly larger than the tart tin, place it in the tin, press down, and prick several times with a fork. Place baking paper on the shortcrust pastry, sprinkle with rice, and blind bake for 17 minutes until light golden brown. Remove the baking paper and rice. Beat the butter with icing sugar, salt, and vanilla sugar until fluffy, then add the eggs, flour, curd cheese, and lemon zest and beat until smooth. Place about a quarter of the cream into a bowl and mix with the poppy seeds. Spread the rest of the curd cream over the shortcrust pastry. Using two spoonfuls, alternate dollops of the curd poppy seed mixture and the plum-flavored plum jam onto the curd cream and bake the tart for 40 minutes.