Custard Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 128 mg | (3 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the dough
- 375 grams Bread flour
- 1 packet Dry yeast
- 50 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 1 medium egg
- 200 milliliters lukewarm milk
- 50 grams melted butter (cooled)
- For the quark filling
- 500 grams Quark
- 80 grams sugar
- 30 grams softened butter
- 1 medium egg
- 3 Tbsps milk
- 1 packet Cheesecake Helper
- 40 grams raisins
- For the custard topping
- 1 packet Instant pudding
- 30 grams sugar
- 250 milliliters milk
- 100 grams softened butter
- 75 grams powdered sugar
- 3 medium eggs
Preparation steps
For the dough, mix the flour and dry yeast. Add the sugar, vanilla sugar, salt, egg, milk and butter and process everything with the dough hook of a hand mixer to form a smooth dough. Let the dough rest in a warm place until it rises significantly, about 30 minutes.
Line a baking sheet with parchment paper. Knead the dough on a floured surface and roll out to the size of the prepared baking sheet. Place the dough on the baking sheet, pushing the edges to form a crust.
For the quark filling, mix the quark with the sugar, butter, egg, milk and cheesecake mix, then mix in the raisins. Spread this mixture evenly over the dough.
For the custard topping, mix the instant pudding with the sugar and milk, according to package directions. Let cool. Beat the butter and powdered sugar until creamy. Stir in the pudding mix. Separate the eggs. Stir the egg yolks into the butter-pudding mixture. Beat the egg whites until stiff and fold into the pudding mixture, then spread over the quark filling. Let rest for 5 minutes in a warm place.
Bake in a preheated oven at 180°C (approximately 350°F) for about 30 minutes. Allow to cool and dust with powdered sugar.
