Servings: 8 people
Calories: 200kcal
Cost: $15
Equipment
- Mixing bowls
- Rolling pin
- Spatula
- Springform pan (18 cm)
- Baking sheet (optional)
Ingredients
- 150 g wheat flour
- 80 g butter
- 50 g sugar
- 1 egg
- 500 g quark 40%
- 1 pack vanilla pudding powder
- 120 g sugar
- 1 packet vanilla sugar
- 1 egg
- 50 ml milk
- 1 small can tangerines drained
Instructions
- Mix flour, butter, sugar, and egg until a smooth dough forms.
- Shape the dough into a ball, wrap in plastic, and chill in the fridge for 30 minutes.
- Roll out the dough on a floured surface to about 1/4 inch thick.
- Transfer and press the dough into a greased springform pan (18 cm) to form an edge.
- In a bowl, mix quark, sugar, vanilla sugar, pudding powder, egg, and milk until smooth.
- Drain the tangerines and set aside.
- Pour half the filling onto the dough, layer half the tangerines on top, add the remaining filling, and finish with the rest of the tangerines.
- Preheat the oven to 175°C and bake for 60-70 minutes until edges are golden and center jiggles slightly.
- Cool completely before glazing.
Notes
Use full-fat Greek yogurt or ricotta cheese if you can't find quark. Swap wheat flour for almond flour or a gluten-free blend for a gluten-free option. To enhance flavor, brush the cooled crust with apricot jam before adding the filling. Store leftovers in the fridge covered for up to 3 days or freeze wrapped slices for longer storage. Serve chilled for the best flavor experience, and feel free to garnish with mint or whipped cream before serving.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 200mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5IU | Vitamin C: 15mg | Calcium: 6mg | Iron: 4mg
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