Raspberry and Blueberry Tart

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
4 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 200 g Flour
  • 175 g + 1 tablespoon of sugar
  • 1 pinch Salt
  • 2 packages Vanillin sugar
  • 1 Egg yolk (size M)
  • 150 g Butter
  • 100 g frozen blueberries
  • 7 g Cornstarch
  • 200 g Blueberries
  • 2 Eggs (size M)
  • 500 g Low-fat curd
  • 1 package Cream pudding powder Semolina
  • 1 TABLESPOON Breadcrumbs
  • 100 g Raspberries
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Flour and fat
  • 7-10 Tbsp Disposable piping bag
  • 7-10 Tbsp wooden sticks

Directions

  1. 1

    For the dough, put flour, 125 g sugar, salt and 1 packet of vanillin sugar in a mixing bowl. Press a depression in the middle, add egg yolk and 1-2 tbsp. water. Spread 100 g butter in flakes on the flour rim. Knead with the dough hook of the hand mixer. Knead with your hands to a smooth and supple dough

  2. 2

    Roll out the dough into a circle (approx. 30 cm Ø) on a floured work surface. Pour into a greased tart mould (26 cm Ø) with lift-off base, sprinkled with flour. Press down the base and rim. Prick several times with a fork and chill for about 30 minutes

  3. 3

    Mix deep-frozen blueberries and 1 tablespoon of water and let thaw. Puree with a hand blender, place in a saucepan and bring to the boil. Stir starch, 2 tablespoons of water and 1 tablespoon of sugar until smooth. Stir into the boiling blueberries, bring to the boil while stirring and allow to swell for about 1 minute. Put into a bowl and let cool while stirring

  4. 4

    Select fresh blueberries, wash and drain well. Cream 50 g butter, 1 packet of vanilla sugar and 50 g sugar with the whisk of the hand mixer, add the eggs one by one. First stir in quark, then pudding powder

  5. 5

    Sprinkle the dough with breadcrumbs and spread the quark mixture on top. Pour the bound blueberries into a disposable piping bag, cut off the tip. Spray the mixture as a circle at a distance of 4-5 cm from the edge. Stretch to both sides (towards the middle and the edge) with a wooden stick in a jagged shape. Spread 100 g blueberries in the middle

  6. 6

    Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes on the bottom rack. Sort the raspberries. Remove the cake from the oven, place on a cake rack and allow to cool. Remove from the tin. Mix 100 g blueberries and raspberries, spread over the cake from the middle

  7. 7

    Waiting time approx. 15 minutes

Nutrition Facts

KCAL
310 kcal
CARBS
39 g
FATS
13 g
PROTEINS
10 g

Categories & Tags

Cakes & PastriesSummerCake