Quark Tart

Ingredients

• 80 g flour
• 40 g cold butter
• 25 g sugar
• 1 pinch salt
• 1 egg yolk
• baking paper (for blind baking)
• legumes (for blind baking)
• 1 egg yolk
• 1 Egg white
• 40 g sugar
• 1 packet vanilla sugar
• 20 g flour
• 10 g cornstarch
• 600 g quark cream cheese
• 200 g whipping cream
• 5 sheets white gelatin
• 100 g sugar
• 2 packets vanilla sugar
• juice of one lemon
• 150 g blueberries
• 300 g whipping cream
• 1 packet stabilizer
• 1 tbsp powdered sugar
• 70 g blueberries

Instructions

1. 1.

   Measure all required ingredients for the sponge base precisely and have them ready. Grease a springform pan. Whisk the egg yolks with half the sugar and vanilla sugar until fluffy. Beat the egg whites into stiff peaks, adding the remaining sugar before they become fully stiff; continue whisking until stiff. Fold the meringue into the yolk mixture using a spoon. Sift flour and cornstarch over the egg mixture and fold in gently.

2. 2.

   Transfer the batter to the prepared springform pan, smooth the surface, and bake on the middle rack of a preheated oven at 175 °C for 20–25 minutes.

3. 3.

   Remove the finished base from the oven, let it cool slightly, carefully lift it off the rim with a thin knife, transfer to a wire rack, and allow to cool completely. Let rest for at least 2 hours. For the shortcrust dough, sift flour onto a work surface, mix in sugar and salt, and press a well into the center. Cut cold butter into small pieces, distribute around the well, add the egg, and use a knife to cut through all ingredients until fine crumbs form. Quickly knead with hands into a dough, shape into a ball, wrap in cling film, and chill for about 30 minutes. Roll out the dough on a floured surface to match the pan size, line the greased pan. Cut baking paper to fit the pan, lay over the dough, and weigh down with legumes. Bake in a preheated oven at 180 °C for 15–20 minutes, remove, and cool on a rack.

4. 4.

   Place the sponge base onto the shortcrust base and set the springform ring on top. Soak gelatin in cold water. Mix quark with lemon juice, sugar, and vanilla sugar. Dissolve gelatin in a small pot over low heat until liquid; stir into a bit of quark and then fold into the quark mixture. Whip cream to stiff peaks and fold in. Spread half the quark mixture on the base, arrange blueberries, pour remaining mixture, smooth top, and refrigerate for about 3 hours. For decoration, whip cream with stabilizer and powdered sugar until stiff, spread over the cake, and decorate with blueberries.