Quark and Raspberry Tart

Ingredients

• 300 g flour
• 60 g sugar
• 1 pinch salt
• 160 g softened butter
• 300 g raspberries
• 180 g quark (40%)
• 30 g powdered sugar
• flour (for the work surface)
• butter (for the pan)
• powdered sugar (to dust)

Instructions

1. 1.

   Mix the flour, sugar and salt. Sprinkle the butter in small pieces over the mixture and rub everything between your hands until it resembles coarse sand. Add 60 ml water and knead into a smooth dough; roll into a ball, wrap in cling film and chill for about 2 hours.

2. 2.

   While the dough chills, wash the raspberries and pat them dry with paper towels. Whisk the quark with powdered sugar until smooth. Preheat the oven to 200 °C fan‑forced. Roll out the dough on a floured surface into a circle and line a buttered tart tin with it.

3. 3.

   Prick the base several times with a fork, cover with parchment paper and weight it down with baking beans or dried legumes. Bake in the preheated oven for about 15 minutes, then carefully remove the parchment and beans and bake the crust for an additional 10 minutes until golden.

4. 4.

   Let the crust cool, lift it out of the tin, spread the quark over it and top with raspberries. Just before serving dust with powdered sugar.