Vanilla Yoghurt Tart

Name: Vanilla Yoghurt Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 4 eggs (size M); 280 g Sugar; 150 g Flour; 1 TEASPOON Baking Powder; 1 pinch Salt; 500 g Yoghurt (with real vanilla); 250 g Cream quark (40 %); 7-10 Tbsp peel of 1 untreated lemon; 1 package Pudding powder "Vanilla Flavor"; 100 ml Oil; 7-10 Tbsp Icing sugar; 7-10 Tbsp Raspberries and lemon balm; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

4 eggs (size M)
280 g Sugar
150 g Flour
1 TEASPOON Baking Powder
1 pinch Salt
500 g Yoghurt (with real vanilla)
250 g Cream quark (40 %)
7-10 Tbsp peel of 1 untreated lemon
1 package Pudding powder "Vanilla Flavor"
100 ml Oil
7-10 Tbsp Icing sugar
7-10 Tbsp Raspberries and lemon balm
7-10 Tbsp Grease

Directions

1
Knead 1 egg, 120 g sugar, flour, baking powder and salt to a smooth dough. Cover the dough and chill for about 30 minutes. Separate 2 eggs. Mix egg yolk, remaining egg and 120 g sugar until creamy. Add yoghurt, quark, pudding powder and oil to the egg mixture and stir until smooth. Roll out the dough to a circle (28 cm Ø) and place it in a greased tart tin (26 cm Ø) with a removable base. Press down the rim. Pour the yoghurt mixture onto the dough and smooth it down. Bake the cake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 30 minutes. Beat the egg whites until stiff and let the remaining sugar trickle in. Remove the cake, put the egg white on the cake, smooth it down and bake for another 10 minutes. Let the cake cool down a little on a cake rack and remove from the tin. Let the tart cool down. Dust with icing sugar and decorate with raspberries and lemon balm
2
Results in about 16 pieces
3
Waiting time approx. 30 minutes