Gooseberry quark tart with sprinkles

Name: Gooseberry quark tart with sprinkles
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 250 g Flour; 100 g crushed almonds; 200 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 4 Eggs (size M); 175 g soft butter; 400 g Gooseberries; 250 g Low-fat curd; 1 package Sauce powder "Vanilla flavor; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

250 g Flour
100 g crushed almonds
200 g Sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
4 Eggs (size M)
175 g soft butter
400 g Gooseberries
250 g Low-fat curd
1 package Sauce powder "Vanilla flavor
7-10 Tbsp Grease

Directions

1
For the crumbles, place flour, almonds, 150 g sugar, 1 packet of vanillin sugar, 1 pinch of salt, 1 egg and butter in flakes in a mixing bowl. Knead into crumbles with the dough hooks of the hand mixer. Put half of the crumbles into a greased springform pan (26 cm Ø), press them down to a smooth base and chill. Put the rest of the crumbles in a cold place.
2
Clean and wash the gooseberries and let them drain in a sieve. For the cheese mixture, stir quark, 50 g sugar and 1 sachet of vanillin sugar until smooth. Stir in 3 eggs and sauce powder one after the other. Spread the cheese mixture on the bottom and smooth it down. Spread gooseberries on top. Add the remaining crumbles to the cheese mixture
3
Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for 55-60 minutes. Let cool on a cake rack. Remove the cake from the tin. Cream tastes good with it