Fast blueberry tart

Name: Fast blueberry tart
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 1 pack of (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 3 Eggs (size M); 500 g Edible quark (20 % fat in dry matter); 150 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 200 g Blueberries; 7-10 Tbsp Fat and flour; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

1 pack of (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
3 Eggs (size M)
500 g Edible quark (20 % fat in dry matter)
150 g Sugar
1 package Vanillin sugar
1 pinch Salt
200 g Blueberries
7-10 Tbsp Fat and flour
baking paper
7-10 Tbsp Dried peas

Directions

1
Grease a rectangular tart (18 x 26 cm) with lift-off base and dust with flour. Unroll puff pastry and remove baking paper. Cut out a rectangle (20 x 28 cm).
2
Place the dough in the tin and prick several times with a fork, cover with baking paper and fill with dried peas. Pre-bake the tart in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes.
3
Separate eggs. Put the quark in a bowl. Mix in egg yolks, 75 g sugar, vanillin sugar and salt one after the other with the whisks of the hand mixer. Beat the egg whites until stiff and add 75 g of sugar.
4
Wash and sort blueberries. Remove the tart from the oven, remove the dried peas and baking paper. Pour curd mixture into the mould and sprinkle with blueberries. Line the grid with baking paper and place the tart on one half of the tart.
5
Bake in the oven for another 20 minutes at the same temperature. Cut out small stars from the remaining dough. 6-8 minutes before the end of the baking time, place them on the baking parchment. Take out and let cool down.
6
Dust the cake with icing sugar and decorate with puff pastry stars.