Currant Quark Tart
easy
90 mins
90 mins
Ingredients
- 75 g Flour
- 25 g Icing sugar
- 7-10 Tbsp Salt
- 1 Egg yolk (size M)
- 175 g Butter or margarine
- 25 g Poppy
- 3 TABLESPOONS Milk
- 140 g Sugar
- 1 package Vanillin sugar
- 2 Eggs (size M)
- 1 package Pudding powder "Vanilla Flavor"
- 1 TABLESPOON Lemon juice
- 7-10 Tbsp grated rind of 1 untreated lemon
- 500 g Low-fat curd
- 150 g red and white currants
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Mix flour, icing sugar, 1 pinch of salt, egg yolk and 50 g cold fat in flakes to a smooth dough. Wrap in foil and chill for about 30 minutes. Meanwhile, bring the poppy seeds to the boil in the milk and let them swell for 3-4 minutes over a low heat. Cream remaining fat, 125 g sugar and vanillin sugar. Add the eggs bit by bit. Stir in pudding powder, lemon juice and zest.
- 2
Finally add quark. Fold in the swollen poppy seeds. Roll out the dough on a floured surface to the size of a springform pan (24 cm Ø). Bake on the bottom of the springform pan in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes. Meanwhile wash the currants. Put some panicles aside for decoration. Strip the rest of the currants from the panicles with a fork. Place the edge of the springform pan around the pastry base and fill in the quark mixture. Sprinkle with the remaining currants and bake for another 45 minutes. Leave to cool in the mould. Place the cake on a cake plate and dust the edge with icing sugar.
- 3
Put some panicles aside for decoration. Strip the rest of the currants from the panicles with a fork. Place the edge of the springform pan around the pastry base and fill in the quark mixture. Sprinkle with the remaining currants and bake for another 45 minutes. Leave to cool in the mould. Place the cake on a cake plate and dust the edge with icing sugar. Roll the currant panicles in the remaining sugar and decorate the cake with it. Makes about 12 pieces
- 4
Cutlery: Wilkens
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