Raspberry tart with elderflower meringue
easy
90 mins
90 mins
Ingredients
- 100 g Beurre de yaourt
- 4 Eggs (size M)
- 175 g Flour
- 275 g Sugar
- 500 g Low-fat curd
- 1 package Vanillin sugar
- 1/2 package Pudding powder "Vanilla Flavor"
- 4 TSP Raspberry fruit spread (70 % fruit)
- 1 TABLESPOON Elderflower Syrup
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- 7-10 Tbsp Cling film
Directions
- 1
Cut butter into pieces. Separate 1 egg. Knead butter, flour, egg yolk and 75 g sugar to a smooth dough. Wrap the dough in foil and chill for about 30 minutes
- 2
Separate 1 egg. Mix quark, 100 g sugar and vanillin sugar with the whisks of the hand mixer. First fold in 2 eggs and 1 egg yolk one after the other, then stir in the pudding powder
- 3
Roll out the short pastry round (approx. 30 cm Ø) and line a greased tart mould with lift-off base (approx. 26 cm Ø) with it. Press down the edge and cut off any protruding edges. Prick the base several times and spread the fruit spread on top. Carefully pour the curd mixture over it and smooth it down. Bake the tart on the lower shelf in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes.
- 4
Approx. 8 minutes before the end of the baking time, beat the remaining egg white until stiff, add 100 g sugar and add elderflower syrup. Beat the beaten egg whites until the sugar is dissolved. Fill the beaten egg whites in a piping bag with a perforated spout. Remove the tart at the end of the baking time. Spray the beaten egg whites onto the tart. Bake in the oven at the same temperature for 8-10 minutes
- 5
Waiting time approx. 25 minutes
Nutrition Facts
270 kcal
38 g
8 g
10 g
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