Cream Fraiche and Wild Fruit Tart
This berry tart has a soft and slightly crispy crust, with a filling of assorted juicy fruits and velvety cream.
Ingredients
for the pie crust
-
200 g of flour
-
2 teaspoons of yeast
-
5 tablespoons of milk
-
125 g lean quark (0%)
-
1 teaspoon lemon zest (optional)
for the filling
-
300 g mixed berries (fresh or frozen)
-
1 or 2 tablespoons of corn starch
-
3 eggs
Preparation Method
- In a large bowl, mix the dry ingredients for the tart base – flour, yeast, sugar and lemon zest.
- In another bowl, mix the wet base ingredients – oil, milk and quark.
- Gradually add the wet mixture to the dry mixture and knead until it forms a ball.
- Sprinkle with a little flour and keep in the fridge.
- For the filling, beat the eggs with the sugar until you get a fluffy cream.
- Add the creme fraiche, mixing well.
- Remove the dough, and stretching it with the dough roller and with your hands, line the mold (with 26 cm in diameter).
- Place the wild berries in a bowl, sprinkling them with the cornstarch, mixing well.
- Spread the fruits over the bottom of the pie and pour the mixture of eggs, sugar and crème fraiche on top.
- Bake the pie at 180ºC for 30 minutes.
- After this time, the temperature is reduced to 150ºC and left in the oven for another 25 to 30 minutes.
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