Berry torte with quark

Berry torte with quark

Total: 45 Min. | Active: 30 Min.
Nutritional value / piece: 205 kcal
, Fat: 13 g
, Carbohydrate: 17 g
, Protein: 4 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To blind bake the pastry base

1 puff pastry dough, rolled into a circle (approx. 32 cm in diameter)
2 tbsp cane sugar


250 g half-fat quark
2 ½ dl full cream
3 tbsp cane sugar
1 vanilla pod, cut open lengthwise, seeds scraped out
250 g blueberries
250 g raspberries
a little icing sugar
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How it's done

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To blind bake the pastry base

Place the pastry in a tin (approx. 30 cm in diameter) along with the baking paper, prick firmly, sprinkle with sugar.

Blind bake for approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave to cool on a cooling rack.


Place the quark, cream, sugar and vanilla seeds in a bowl, beat until stiff using the whisk on a hand mixer. Spread the mixture over the puff pastry base. Top with the berries. Dust with icing sugar before serving.


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