Raspberry Tart

Ingredients

• 80 g sugar
• 150 g butter
• 200 g Flour
• 1 egg
• 3 eggs
• 500 g Low-fat quark
• 100 g sugar
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 60 g Butter
• 1 packet vanilla pudding powder
• 1 tsp Baking powder
• 50 g fine wheat semolina
• 400 g raspberries
• 50 g Pine nuts

Instructions

1. 1.

   For the shortcrust pastry, knead the ingredients into a smooth dough, wrap in foil and chill in the refrigerator for 30 minutes. Roll out and line a tart pan.

2. 2.

   Separate the eggs; whisk quark, sugar, yolks, lemon zest and juice together. Melt butter, let cool slightly, then fold in. Mix pudding powder, baking powder, pine nuts and semolina, stir into the quark mixture. Whisk egg whites to stiff peaks and fold into the batter. Spread over the pastry base, smoothing the surface. Rinse raspberries if needed, pat dry, scatter over the dough. Bake in a preheated oven at 200 °C fan for about 40–50 minutes (test with a toothpick). Cool before removing from pan.