Vanilla Yoghurt Tart

Name: Vanilla Yoghurt Tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 150 g Flour; 1 TEASPOON Baking Powder; 125 g + 125 g + 40 g sugar; 1 pinch Salt; 75 g cold butter/margarine; 4 Eggs (Gr. M); 7-10 Tbsp Grease; 1 jar (500 g) Yoghurt with real vanilla; 250 g Cream curd; 100 ml Oil; 1 package Pudding powder "Vanilla" ( for cooking;; 7-10 Tbsp for 1/2 l liquid); 7-10 Tbsp grated rind of; 1 untreated lemon; 7-10 Tbsp Flour; 1 TABLESPOON Icing sugar; 7-10 Tbsp Raspberries and balm

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

150 g Flour
1 TEASPOON Baking Powder
125 g + 125 g + 40 g sugar
1 pinch Salt
75 g cold butter/margarine
4 Eggs (Gr. M)
7-10 Tbsp Grease
1 jar (500 g) Yoghurt with real vanilla
250 g Cream curd
100 ml Oil
1 package Pudding powder "Vanilla" ( for cooking;
7-10 Tbsp for 1/2 l liquid)
7-10 Tbsp grated rind of
1 untreated lemon
7-10 Tbsp Flour
1 TABLESPOON Icing sugar
7-10 Tbsp Raspberries and balm

Directions

1
Knead flour, baking powder, 125 g sugar, salt, fat in pieces and 1 egg first with the dough hooks of the hand mixer and then briefly with your hands until smooth. Cover and chill for approx. 30 minutes
2
Grease a tart mould with a removable base or springform pan (26 cm Ø). Separate 2 eggs. Beat 2 egg yolks, 1 egg and 125 g sugar until frothy. stir in yoghurt, quark, oil, pudding powder and lemon peel
3
Roll out the dough on a little flour until round (approx. 30 cm Ø). Put it into the tin and press it up about 2-3 cm at the edge. Prick several times with a fork. Pour in the yoghurt mixture. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 45 minutes
4
Beat 2 egg whites until stiff, while pouring in 40 g sugar. Spread the beaten egg whites on the hot tart and bake at the same temperature for another 10 minutes
5
Leave the tart to cool in the mould for about 10 minutes. Remove from the mould and allow to cool completely. Dust with icing sugar and decorate with raspberries and balm