Juicy cheese tart

Name: Juicy cheese tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 150 g Butter; 2 Eggs (size M); 75 g Icing sugar; 175 g Flour; 1 pinch Salt; 350 g Low-fat curd; 2 Egg yolk (size M); 5 TABLESPOONS Milk; 7-10 Tbsp juice and peel of 1/2 untreated lemon; 100 g Sugar; 1 package Vanillin sugar; 1 package Pudding powder "Vanilla Flavor"; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

150 g Butter
2 Eggs (size M)
75 g Icing sugar
175 g Flour
1 pinch Salt
350 g Low-fat curd
2 Egg yolk (size M)
5 TABLESPOONS Milk
7-10 Tbsp juice and peel of 1/2 untreated lemon
100 g Sugar
1 package Vanillin sugar
1 package Pudding powder "Vanilla Flavor"
2 TABLESPOONS Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Cut butter into pieces. Separate eggs. Chill the egg whites. Mix butter, icing sugar, flour, egg yolks and approx. 2 tbsp. ice-cold water first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and put it in a cool place for about 30 minutes.
2
Roll out the dough on a floured work surface (approx. 26 cm Ø). Grease the tart mould with lift-off base and line with the dough. Whip the protruding edges inwards and press down firmly. Cut a hole in the middle of the tart tin with a dessert ring (approx. 8 cm Ø). Remove the cut out short pastry. Grease the outside of the dessert ring and place it back in the middle of the tart mould. Prick the base several times with a fork and chill. Beat the egg white and 1 pinch of salt until stiff. Cream quark, egg yolks, milk, lemon peel and juice, sugar, vanillin sugar and pudding powder with the whisks of the hand mixer. Fold in the beaten egg white. Pour the quark mixture into the tart mould and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas mark 2) on the bottom shelf for 40-45 minutes.
3
Grease the outside of the dessert ring and place it back in the middle of the tart mould. Prick the base several times with a fork and chill. Beat the egg white and 1 pinch of salt until stiff. Cream quark, egg yolks, milk, lemon peel and juice, sugar, vanillin sugar and pudding powder with the whisks of the hand mixer. Fold in the beaten egg white. Pour the quark mixture into the tart mould and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas mark 2) on the bottom shelf for 40-45 minutes. Remove and let cool on a cake rack. Dust with icing sugar
4
Waiting time approx. 30 minutes