Quark and cherry tart
easy
75 mins
75 mins
Ingredients
- 80 g Butter or margarine
- 150 g Flour
- 1 Egg yolk (size M)
- 2 tablespoons (30 g) Sugar
- 1 package Vanillin - sugar
- 1 pinch Salt
- 7-10 Tbsp Cling film
- 1 glass (720 ml) red, pitted imperial cherries
- 125 g Butter or margarine
- 125 g Sugar
- 1 package Vanillin - sugar
- 2 Eggs (size M)
- 1 package Pudding powder
- 7-10 Tbsp "Vanilla flavored"
- 1 TABLESPOON Lemon juice
- 7-10 Tbsp grated rind of 1 untreated lemon
- 500 g Low-fat curd
- 1 package glaze
- 1/4 l light grape juice
- 7-10 Tbsp Fat and breadcrumbs
- 7-10 Tbsp for the mould
Directions
- 1
Cut the fat into pieces and knead them together with the flour, egg yolk, sugar, vanillin sugar, salt and about 2 tablespoons of ice water to a shortcrust pastry. Wrap in foil and put in a cool place for about 30 minutes.
- 2
In the meantime, drain the cherries on a sieve. For the filling, mix fat, sugar and vanilla sugar until foamy. Add eggs. Stir in pudding powder, lemon juice and zest. Finally add quark.
- 3
Roll out the shortcrust pastry and line a greased tart mould sprinkled with breadcrumbs. Spread curd mixture on top and sprinkle with cherries. Bake in the preheated oven (electric: 200°C / gas: level 3) for approx. 45 minutes.
- 4
Let it cool down on a cake rack. For the icing, mix the contents of the packet in a saucepan with juice little by little. Bring to the boil while stirring. Pour evenly over the cake from the centre and allow to set.
- 5
Results in about 16 pieces.
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