Raspberry tart

Name: Raspberry tart
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 125 g Butter or margarine; 60 g Icing sugar; 1 Egg Yolk; 175 g Flour; 7-10 Tbsp Flour; 7-10 Tbsp Grease; baking paper; 750 g dried peas for blind baking; 1/2 l Milk; 2 packages Pudding powder (vanilla flavour); 80 g Sugar; 500 g Low-fat curd; 200 g Whipped cream; 1 glass (225 g) Raspberry Jelly; 1 TABLESPOON Lemon juice; 500 g Raspberries

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

125 g Butter or margarine
60 g Icing sugar
1 Egg Yolk
175 g Flour
7-10 Tbsp Flour
7-10 Tbsp Grease
baking paper
750 g dried peas for blind baking
1/2 l Milk
2 packages Pudding powder (vanilla flavour)
80 g Sugar
500 g Low-fat curd
200 g Whipped cream
1 glass (225 g) Raspberry Jelly
1 TABLESPOON Lemon juice
500 g Raspberries

Directions

1
For the dough, knead the fat, icing sugar, egg yolk and flour into a smooth dough. Cover and chill for about 30 minutes. Then roll out round (approx. 32 cm Ø) on a floured work surface.
2
Place in a greased tart dish (28 cm Ø), press the edge and cut off the protruding edges. Prick the base several times with a fork, line with baking paper and fill with peas. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes.
3
Remove peas and baking paper, let the base cool down. For the filling, mix 4 tablespoons of milk, pudding powder and sugar. Boil up the rest of the milk. Add the pudding powder and bring to the boil while stirring.
4
Pour into a bowl, stir in the quark and let it cool down. Whip the cream until stiff and fold in carefully. Spread 2/3 of the cream on the base, chill. In the meantime melt jelly, season with lemon juice.
5
Swivel the raspberries in it and let them drain. Spread over the cream. Pour the rest of the cream into a piping bag with a star-shaped spout. Decorate the tarte with it. Makes about 12 pieces.