INGREDIENTS
For a 26 cm tart tin
FOR THE DOUGH
200 g wheat flour (type 405)
80 g sugar
1 pinch of salt
1 pack of bourbon vanilla sugar
1 egg yolk (size M)
120 g soft butter
20 – 30 g breadcrumbs
FOR FILLING & MERINO LAYER
6 passion fruit
80 ml passion fruit nectar
3 egg yolks (size M)
1 tbsp starch
225 g cream cheese
225 g sugar
125 g low-fat quark
4 egg whites (size M)
1 pinch of salt
some butter for the tin
FOR THE PASSION FRUIT SYRUP
3 passion fruit
50 g sugar
PREPARATION
1st step
For the dough, mix flour, sugar, salt and vanilla sugar Mix, add egg yolk, butter in pieces and possibly 1 tablespoon of cold water. Chop thoroughly with a knife until butter and egg yolk are very finely distributed in the flour. Then quickly knead until smooth. Chill for about 1 hour.
2nd step
Preheat the oven to 200 degrees top/bottom heat (fan oven: 180 degrees). Grease a tart tin (Ø 26 cm; with a removable base if possible) and sprinkle thinly with breadcrumbs. Roll out the dough on a little flour into a round shape (Ø 30 cm), line the tin with it, forming an edge. Prick the dough several times with a fork. Cover the dough base and edge with baking paper. Spread pulses or baking weights on top to weigh it down. Blind bake the base on the lowest rack for about 12 minutes (pre-bake). Remove, remove pulses and paper. Bake the base on the middle rack for about another 5 minutes. Allow to cool slightly.