Strawberry and blueberry tart

Ingredients for 1 servings:

• 100 g butter
• 200 g flour
• 50 g sugar
• 3 tbsp sugar
• 1 m.-sized egg(s)
• 100 g white chocolate coating
• 250 g low-fat curd cheese
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 250 ml cream (whipped cream vanilla flavor)
• 250 g strawberries
• 100 g blueberries
• Dried pulses for blind baking
• Flour for the mold
• Butter for the mold

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 19 minutes; Total time approx. 2 hours 49 minutes

for a tart tin with a diameter of 28 cm

Using the dough hook on a mixer, knead the butter, flour, 50g sugar, and the egg into a smooth dough. Chill for about 30 minutes. Grease and flour a tart tin, roll out the dough, and line the tin. Prick the dough several times with a fork. Line the dough with baking paper and fill with pulses. Bake at 180°C (top/bottom heat, fan oven: 155°C) for 10-12 minutes. Then remove the baking paper and peas and bake for a further 5-7 minutes. Melt the white chocolate coating. Spread it over the cooled base. Set a little of the chocolate coating aside for garnishing. Beat the quark with the vanilla sugar until smooth. Whip the whipped cream with cream stabilizer and 3 tablespoons of sugar until stiff. Fold in the quark. Spread the cream evenly over the base. Top with strawberries and blueberries. Garnish with the rest of the chocolate coating as desired.