Cherry Cheesecake Tart
- 150 grams Pastry flour
- 110 grams butter
- 50 grams sugar
- 1 egg
- 1 pinch salt
- 2 tablespoons Cocoa
- dried Beans (for blind baking)
- 150 grams Yogurt (0.1% fat)
- 250 grams Quark
- 3 eggs
- 1 Vanilla bean (split lengthwise and seeds scraped out)
- 100 grams sugar
- 150 grams fresh Sweet cherry (or from a jar, pitted and drained)
For the crust: With a butter knife or pastry blender, mix the flour, butter, sugar, egg, salt and cocoa powder until crumbly. Knead until smooth then wrap in plastic wrap and chill for 30 minutes.
Pit the cherries and cut into small pieces. Collect the juice.
For the filling: Whisk the yogurt, quark, eggs, vanilla bean seeds and sugar together then fold in the cherries and collected juice.
Roll out the dough thinly and use to line the tart pan. Prick the base with a fork, line with parchment paper and then fill with dried beans. Bake in a preheated oven at 180°C (approximately 350°F) for 15 minutes. Remove the baking beans and paper, fill with the cherry mixture, smooth the surface and bake for another 25-30 minutes.
Let cool, cut into pieces and serve garnished with cherries.