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.