Cherry and blackberry pudding tart

Name: Cherry and blackberry pudding tart
Cook time: 2 h 30 min
Total time: 3 h 30 min
Yield: 14
Ingredients: 75 g soft butter; 145 g Sugar; 2 Eggs (Gr. M); 270 ml Milk; 150 g Flour; 150 g Blackberries; 500 g Cherries; 250 g Low-fat curd; 50 ml Sunflower oil; 1 pck. Pudding powder "Vanilla flavour" (for cooking); 1 Organic Lemon; 1 pinch Salt; 4 TABLESPOONS Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
210 mins

Ingredients

Servings: 14

75 g soft butter
145 g Sugar
2 Eggs (Gr. M)
270 ml Milk
150 g Flour
150 g Blackberries
500 g Cherries
250 g Low-fat curd
50 ml Sunflower oil
1 pck. Pudding powder "Vanilla flavour" (for cooking)
1 Organic Lemon
1 pinch Salt
4 TABLESPOONS Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Knead butter, 75 g sugar and 1 egg with the dough hooks of the hand mixer. Add 20 ml milk in a thin stream. Then knead in flour. Wrap dough in foil and chill for about 1 hour.
2
Roll out the dough on a floured work surface to a thickness of approx. 4 mm. Line a tart mould (Ø 28 cm) with lift-off base with the dough and press the edges lightly.
3
Wash the selected blackberries and dab dry. Clean, wash, grate dry and stone the cherries.
4
Separate 1 egg. Mix egg yolk, quark, 70 g sugar, oil, 250 ml milk and pudding powder with a whisk to a smooth mixture. Then stir in lemon grated lemon and salt, add the quark pudding mixture into the tart. Use the egg white for other purposes.
5
Spread the blackberries and cherries on the tart and press them in slightly. Bake the tart in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 hour. Then let it cool completely on a cake rack. Lift the tart out of the tin, place it on a cake plate and dust the outer edge with icing sugar.