Name: Quark tart made from shortcrust pastry: delicate, fragrant and perfectly balanced
Prep time: 75 min
Cook time: 75 min
Total time: 75 min
Yield: 16
Ingredients: 350 g all-purpose flour; 1/2 teaspoon salt; 10 g baking powder; 5 egg yolks; 80 g sugar; 6 g vanilla sugar; 2 tablespoons lemon juice; zest of 1/2 lemon; 180 g cold butter; 750 g curd cheese (lumpy quark); 130 g sugar; zest of 1/2 lemon; 1 whole egg; 5 egg whites; 5 tablespoons sugar

Preparation procedure

Preparation of the shortcrust pastry Sift the flour into a bowl, add the salt and baking powder. Stir in the sugar, vanilla sugar, lemon zest and yolks. Add the cold butter cut into pieces and quickly work into a smooth dough. Wrap the dough in cling film and refrigerate for at least 20 minutes to rest.
Preparing the base Line the tin with baking paper. Roll out the dough evenly and transfer to the tin. Prick the base lightly with a fork.
Quark filling Mix the quark with the sugar, lemon zest and egg. Stir only briefly so the filling stays smooth and doesn't firm up.
Egg white meringue Whisk the egg whites into stiff peaks, gradually adding the sugar. The meringue should be glossy and hold its shape.
Assembling the tart Spread the quark filling over the dough. Evenly spread the egg white meringue on top.
Baking Bake the tart in an oven preheated to 170–175 °C for approximately 40–45 minutes. The surface should be slightly golden, the meringue firm and dry. After baking, let the tart cool completely in the tin.

Quick information about the recipe

Servings: 16 servings

Pan size: 38 × 25 cm

Preparation time: 30 minutes

Baking time: 40–45 minutes

Total time: approx. 75 minutes

Conclusion

This quark tart made from shortcrust pastry is a classic that never disappoints. Thanks to the combination of buttery pastry, fresh quark filling and airy meringue, it creates a dessert that tastes great even the next day. It’s suitable with coffee, for visitors and as a festive dessert. If you’re looking for a tried-and-true and reliable recipe for a quark tart, this is one you’ll be happy to return to.