for 8 pieces

To blind bake the pastry base

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

Topping

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

How it's done

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.

Topping

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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