Raspberry buttermilk tart

Ingredients for 1 servings:

• 200 g flour
• 4 tbsp cornstarch
• 10 g vanilla sugar, homemade
• 125 g sugar
• 3 eggs, size M
• 100 g butter
• 300 g low-fat curd cheese
• 200 g buttermilk
• 1 pinch of salt
• 300 g raspberries
• some fat, for the mold
• some breadcrumbs for the mold
• some flour, for rolling out

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

fruity-fresh tart with quark

Mix flour, 50g sugar, 1 pinch of salt, 1 egg and softened butter with your hands to form a smooth dough, cover and let rest in the fridge for about 30 minutes. In the meantime, sort the raspberries, puree them and pass them through a sieve (you can leave the seeds in if you like). Pour in the cornstarch, sugar and vanilla sugar with a little buttermilk and dissolve as much as possible, whisk in 2 eggs, pour in the remaining buttermilk, stir in the quark and pureed raspberries. Grease a tart tin (with a lift-off base) and line it with breadcrumbs. Roll out the dough into a round shape on a floured work surface, line the tin with it, press down, trim off any excess edges and prick the base several times with a fork (I always place the dough in the tin and then spread it out with my hands directly there). Pour the prepared glaze onto the base and bake the tart in a preheated oven at 150°C fan-assisted oven (175°C for electric ovens) for about 40 minutes (use a toothpick to test the temperature! My oven cooks faster, so feel free to check occasionally!). Remove the tart from the oven and let it cool for about 15 minutes, then remove it from the pan and let it cool completely on a wire rack. Instead of the cornstarch and vanilla sugar, you can also use a packet of vanilla pudding. A version with additional crushed mint leaves is also delicious.