Multi-fruit tart with mascarpone curd cream

Ingredients

Directions

1. 1

   For the base, beat the fat, 100 g sugar, salt and 1 packet of vanillin sugar with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Pour the dough into a greased fruit cake tin sprinkled with breadcrumbs (bottom 24 cm Ø, top 27 cm Ø) and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes.

2. 2

   Remove from the oven, place on a rack, allow to cool slightly and turn out of the mould. In the meantime wash, clean and halve the strawberries. Sort the blueberries. Wash and quarter the nectarine, remove the stone and cut the quarters into slices. Wash and halve the apricots, remove the stone. Cut the fruits into slices. Mix quark, mascarpone, remaining vanilla sugar, remaining sugar and lemon juice with the whisk of the hand mixer. Fill 2-3 tablespoons of cream into a piping bag with star-shaped spout and put aside. Spread the rest of the cream evenly on the fruit base. Pour fruit on top.

3. 3

   Mix quark, mascarpone, remaining vanilla sugar, remaining sugar and lemon juice with the whisk of the hand mixer. Fill 2-3 tablespoons of cream into a piping bag with star-shaped spout and put aside. Spread the rest of the cream evenly on the fruit base. Pour fruit on top. Spray several tuffs onto the fruits with the remaining cream. Chill the cake for about 30 minutes. Results in about 12 pieces

4. 4

   Waiting time approx. 30 minutes