Cherry and blackberry pudding tart

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
3.8 5
COOK TIME
150 mins
TOTAL TIME
210 mins

Ingredients

Servings: 14
  • 75 g soft butter
  • 145 g Sugar
  • 2 Eggs (Gr. M)
  • 270 ml Milk
  • 150 g Flour
  • 150 g Blackberries
  • 500 g Cherries
  • 250 g Low-fat curd
  • 50 ml Sunflower oil
  • 1 pck. Pudding powder "Vanilla flavour" (for cooking)
  • 1 Organic Lemon
  • 1 pinch Salt
  • 4 TABLESPOONS Icing sugar
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Knead butter, 75 g sugar and 1 egg with the dough hooks of the hand mixer. Add 20 ml milk in a thin stream. Then knead in flour. Wrap dough in foil and chill for about 1 hour.

  2. 2

    Roll out the dough on a floured work surface to a thickness of approx. 4 mm. Line a tart mould (Ø 28 cm) with lift-off base with the dough and press the edges lightly.

  3. 3

    Wash the selected blackberries and dab dry. Clean, wash, grate dry and stone the cherries.

  4. 4

    Separate 1 egg. Mix egg yolk, quark, 70 g sugar, oil, 250 ml milk and pudding powder with a whisk to a smooth mixture. Then stir in lemon grated lemon and salt, add the quark pudding mixture into the tart. Use the egg white for other purposes.

  5. 5

    Spread the blackberries and cherries on the tart and press them in slightly. Bake the tart in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 hour. Then let it cool completely on a cake rack. Lift the tart out of the tin, place it on a cake plate and dust the outer edge with icing sugar.

Nutrition Facts

KCAL
200 kcal
CARBS
26 g
FATS
8 g
PROTEINS
5 g