Raspberry Kiwi Tart

Name: Raspberry Kiwi Tart
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 125 g Butter or margarine; 160 g Sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 2 Eggs (size M); 200 g Flour; 2 TEASPOONS Baking Powder; 450 ml Milk; 250 g Raspberries; 3 Kiwis; 1 package Pudding powder "Vanilla Flavor"; 200 g Low-fat curd; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

125 g Butter or margarine
160 g Sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
2 Eggs (size M)
200 g Flour
2 TEASPOONS Baking Powder
450 ml Milk
250 g Raspberries
3 Kiwis
1 package Pudding powder "Vanilla Flavor"
200 g Low-fat curd
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat, 100 g sugar and lemon peel. Add eggs and stir until creamy. Mix flour and baking powder, add to the fat mass together with 4-5 tablespoons of milk and stir in briefly.
2
Spread the dough evenly into a greased fruit base mould (approx. 26 cm Ø) sprinkled with breadcrumbs. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 15-20 minutes. Turn out of the pan and let it cool down.
3
In the meantime, select the raspberries, wash them if necessary and drain them well. Peel and slice the kiwis. Remove 4 tablespoons of the milk and mix with pudding powder and remaining sugar.
4
Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again briefly. Stir in quark and spread the hot pudding on the cake base. Spread the fruit on the vanilla quark and press it down lightly.
5
Put the cake in a cool place and serve. Serve the cake with whipped cream. Makes about 12 pieces.