Blackberry brittle tart with sour cream
easy
75 mins
75 mins
Ingredients
- 300 g Blackberries
- 200 g Flour
- 1/2 package Baking Powder
- 100 g Edible quark (20% fat in dry matter)
- 4 TABLESPOONS Oil
- 4 TABLESPOONS Milk
- 1 pinch Salt
- 235 g Sugar
- 1 package Vanillin sugar
- 5 Eggs (size M)
- 200 g Schmand
- 1 package Sauce powder "Vanilla flavor
- 1-2 TABLESPOONS Breadcrumbs
- 40 g chopped almonds
Directions
- 1
Wash and clean the blackberries and drain well in a sieve. Put flour, baking powder, quark, oil, milk, salt, 75 g sugar, vanillin sugar and 1 egg into a mixing bowl. Knead with the dough hooks of the hand mixer to a smooth dough. For the icing, mix sour cream, 4 eggs, 100 g sugar and sauce powder with the whisks of the hand mixer. Roll out the quark and oil dough on a floured work surface until round (approx. 30 cm Ø).
- 2
Place it in a tart tin (26 cm Ø), pressing the edge down. Sprinkle the base with breadcrumbs. Add blackberries. Spread the icing evenly on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. In the meantime, melt 60 g sugar in a pan until golden brown. Stir in almonds. Spread almond paste thinly on aluminium foil and let it cool down. Remove the tart from the oven, place it on a cake rack and let it cool down.
- 3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. In the meantime, melt 60 g sugar in a pan until golden brown. Stir in almonds. Spread almond paste thinly on aluminium foil and let it cool down. Remove the tart from the oven, place it on a cake rack and let it cool down. Coarsely crumble the almond brittle and sprinkle over the cake
- 4
waiting time 1 1/2 hours
Nutrition Facts
300 kcal
37 g
13 g
7 g
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