Strawberry-Rhubarb Cheese Tart
- For the dough
- 300 grams Pastry flour
- 200 grams cold butter
- 100 grams sugar
- 1 pinch salt
- 1 egg
- butter (for the mold)
- Pastry flour (to work)
For the dough: In a bowl, stir together the flour, sugar and salt and make a well in the center. Add the butter to the flour and with a pastry blender or two knives scissors fashion, cut the butter and the egg into the flour until the mixture resembles crumbs. Knead with your hands to a smooth dough and wrap in plastic wrap. Refrigerate 30 minutes.
Preheat the oven to 180°C (approximately 350°F) convection. Butter a 9-inch tart pan.
For covering: In a bowl, stir together the quark, almonds, 1 tablespoon of the cornstarch, sugar, vanilla sugar and eggs. Rinse and peel the rhubarb and cut it into pieces. Rinse, hull, and halve or quarter the strawberries depending on size. Place the rhubarb and strawberries in a bowl with the remaining cornstarch and the jam sugar (gelling sugar).
On a lightly floured surface, roll out the dough 3-4 mm (approximately 1/8inch) thin to a circle slightly larger than the tart pan. Fit the dough into the tart pan, pressing it in to the bottoma nd up the sides of the pan. From the remaining pastry cut several about 1.5 cm (approximately 1/2-inch) wide strips.
Spoon the quark mixture into the pastry and smooth. Spread the rhubarb-berry mixture over the quark mixture. Make a lattice top with the pastry strips, pressing down the rim to seal. In a bowl, whisk together the egg yolk and milk mix and brush over the lattice strips. Bake until the crust is golden brown and the filling is set, about 50 minutes.
Remove from oven, let cool and serve dusted with powdered sugar.