Currant Tart

Ingredients

• 250 g flour
• 75 g whole grain sugar
• 1 pinch salt
• 0.5 tsp lemon zest
• 1 egg
• 150 g butter
• 4 eggs
• 500 g low‑fat quark
• 200 g Sour Cream
• 80 ml whipping cream (35% fat)
• 1 packet vanilla pudding powder (for 500 ml liquid)
• 150 g sugar
• 350 g red currants
• 2 tbsp powdered sugar
• flour (for the work surface)
• butter (for the pan)
• powdered sugar (to dust)
• mint (for garnish)

Instructions

1. 1.

   For the crust, mix flour, sugar, salt and lemon zest. Sprinkle onto a work surface, press a shallow well in the center and crack an egg into it. Distribute butter pieces around the well and knead everything by hand into a smooth dough. Shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Preheat oven to 180 °C (fan 160 °C; gas: level 2‑3).

3. 3.

   Separate eggs. Whisk egg yolks with quark, sour cream, whipping cream, pudding powder and sugar. Beat egg whites with a pinch of salt until stiff peaks form and fold into the quark mixture.

4. 4.

   Wash currants, discard stems, set half aside and strip berries from stems of the other half. Blend with powdered sugar to make a puree.

5. 5.

   Roll dough on floured surface slightly larger than the tart pan; line the pan if buttered. Spread quark filling over the crust, dot with fruit puree and swirl in a spiral using a wooden skewer.

6. 6.

   Bake in preheated oven for 45–50 minutes, covering promptly with foil when needed.

7. 7.

   Remove currant tart from oven and let cool. Dust with powdered sugar and garnish with remaining currants and mint leaves before serving.