Raspberry Tart

Ingredients

• 200 g Flour
• 50 g ground almonds (peeled)
• 75 g sugar
• 1 pinch salt
• 1 egg
• 150 g butter
• flour (for work surface)
• soft butter (for pan)
• dried legumes (for blind baking)
• 3 eggs
• 75 g powdered sugar
• 250 g quark
• 250 g cream cheese
• 1 vanilla pod (aroma)
• 1 Orange (juice)
• 2 tbsp Cornstarch
• 100 g almonds (peeled)
• powdered sugar (for dusting)

Instructions

1. 1.

   Mix flour with almonds, sugar and salt for the dough. Sprinkle on work surface, form a well in center, crack egg into it and scatter butter pieces around the well. Quickly knead by hand into smooth dough, shape into ball and wrap in cling film; refrigerate 30 minutes.

2. 2.

   Preheat oven to 180°C (convection).

3. 3.

   Roll out dough and line greased pan with it. Cover with parchment paper and place dried legumes on top. Blind bake for about 10 minutes.

4. 4.

   Separate raspberries. Separate egg whites from yolks. Whisk whites into stiff peaks, gradually adding powdered sugar until glossy white. Mix quark, cream cheese, yolks, vanilla, orange juice and cornstarch together; fold in whipped whites.

5. 5.

   Remove base from oven, lift parchment and legumes, spread half of the filling on top. Sprinkle raspberries and cover with remaining filling. Top with almonds and bake for another ~35 minutes until golden brown.

6. 6.

   Take out of oven, let cool, remove from pan and dust with powdered sugar before serving.