Cream Cheese Tart with Mixed Berries

Cream Cheese Tart with Mixed Berries

2 3/4 cups all-purpose flour

1/2 cup sugar

pinch of salt

1 teaspoon vanilla sugar

1 egg

1 cup butter

3 eggs

1/2 heaping cup sugar

1 heaping cup cream cheese

2 1/4 cups quark, a fresh cheese

1/4 cup corn starch

1 cup raspberries

1 cup black currants or blueberries

1 cup red currants or blackberries

2 tbsp toasted almond flakes

confectioner's sugar, for dusting

1. Preheat the oven to 400 F and place the flour on a working surface.

2. Add the sugar, salt, vanilla sugar and egg, chop the butter and add to the flour.

3. First, roughly combine with a large knife, then use your hands to knead the dough until smooth.

4. Wrap with plastic wrap and place in the refrigerator for 30 minutes.

5. For the topping, separate the eggs.

6. Whisk the egg yolks with half of the sugar and all of the cream cheese.

7. Stir in the quark and corn starch.

8. Beat the egg white with the remaining sugar until stiff peaks form, then fold into the quark mixture.

9. Sort out the berries, rinse or clean as needed and pat dry with paper towel.

10. Strip the currants from the stems and mix the berries in a bowl.

11. Divide the dough into two halves.

12. Roll out both halves on a dusted surface and line the buttered and dusted tart pans with the dough.

13. Spread with the quark and cream cheese mixture.

14. Scatter the berries over the mixture. 

15. Place on the center rack of the preheated oven and bake for about 40 minutes.

16. Remove and allow to cool in the tart pans.

17. Decorate with toasted almond flakes and dust with confectioner's sugar before serving.