Ingredients for 12 pieces:
400 ml milk
125 g sugar
1 packet vanilla sugar
100 g soft wheat semolina
grated zest of 1 organic lemon
3 eggs (M)
100 g soft butter
500 g low-fat quark
1 sachet vanilla custard powder
Also:
1/2 packet Fillo pastry (125 g, from the chiller cabinet)
25 g liquid butter
200 g mixed berries (e.g. raspberries, blueberries, strawberries)
Icing sugar for dusting
Preparation:
1. Bring milk with sugar and vanilla sugar to the boil. Sprinkle in the semolina and cook for 12 minutes, stirring. Stir in the lemon zest. Leave to cool slightly, then beat the eggs one at a time and stir in. Stir in the butter, quark and vanilla pudding powder.
2. Grease a shallow baking tin (approx. 30 cm long and 24 cm wide, or a suitably round baking tin). Grease the baking tin. Brush the fillo pastry sheets with butter. Line the tin with 6 sheets of fillo pastry over the tin. Then fill with the pastry mixture. Fold the overhanging pastry sheets inwards, place 1-2 pastry sheets loosely in the middle. Bake in a preheated oven at 160 degrees (gas: level 2, fan oven: 140 degrees) for about 45 minutes. Leave to cool. Sort or rinse the berries. Clean the strawberries and cut them in half. Place on the quark tart and dust with icing sugar.
Preparation time approx. 1 hour + cooling time
Nutritional values per piece approx.:
Calories: 253
joules: 1059
Protein: 9,8 g
Fat: 11,5 g
Carbohydrates: 27 g
(FoodCentrale by ddp images)
