White cheese tart

Ingredients for 1 servings:

• 75 g butter
• 70 g powdered sugar
• 3 egg yolks
• 180 g flour
• Lemon or lime zest (or other seasoning)
• 500 g cream quark (fromage blanc)
• 1 sachet of cream pudding powder or vanilla pudding powder
• 50 ml cream
• 150 g sugar
• 3 egg yolks
• 3 egg whites
• 1 dashes lemon juice
• Powdered sugar for sprinkling

Instructions

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

Our favorite quark cake

Prepare a shortcrust pastry from the dough ingredients. Depending on the consistency, moisten with a little more egg white or a few drops of water. Wrap in cling film and let rest in the refrigerator for one hour. Roll out the dough very thinly between two sheets of cling film and place in a tart pan (or springform pan with a diameter of 26 cm), creating a sufficiently high edge. Mix the quark with the egg yolks, the custard powder mixed with a little cream, and the sugar. Whisk the egg whites, then beat with a dash of lemon juice until stiff peaks form. Carefully fold into the quark mixture, ensuring no clouds remain. Bake in an oven preheated to 150°C (convection oven) for one hour (important: not hotter, not shorter!). While still hot, turn out onto a round cooling rack (to do this, place the rack on top of the pan, grasp the pan and rack together, and turn over). Let cool thoroughly at room temperature. Once cooled, turn out onto a cake plate and sprinkle with powdered sugar.