Berry torte with quark


Total time: 45m
Preparation Time: 30m

Servings
For 8 piece


Nutritional Information

Contains 205 Kcal, 4g Protein, 17g Carbohydrates, 13g Fat


Ingredients

  • To blind bake the pastry base
  • 2 tbsp cane sugar
  • 1 puff pastry dough, rolled into a circle (approx. 32 cm in diameter)
  • Topping
  • 250 g half-fat quark
  • 3 tbsp cane sugar
  • 2.5 dl full cream
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 250 g blueberries
  • a little icing sugar
  • 250 g raspberries

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Instructions

  • To blind bake the pastry base

    Place the pastry in a tin (approx. 30 cm in diameter) along with the baking paper, prick firmly, sprinkle with sugar. Blind bake for approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave to cool on a cooling rack.
  • Topping

    Place the quark, cream, sugar and vanilla seeds in a bowl, beat until stiff using the whisk on a hand mixer. Spread the mixture over the puff pastry base. Top with the berries. Dust with icing sugar before serving.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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