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Berry torte with quark
30 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 205
  • Fat about 13g
  • Carbohydrates about 17g
  • Protein about 4g
This is needed
This is needed for 8 piece
To blind bake the pastry base
  • 2 tbsp cane sugar
  • 1 puff pastry dough, rolled into a circle (approx. 32 cm in diameter)
  • 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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And that's how it's done
And that's how it's done
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.
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.