Red Berry Cream Cheese Tart

Pile the flour, almonds and sugar on the work surface and stir in a pinch of salt. Create a well in the middle and place the butter around the well. Crack the egg into the well and chop all the ingredients up together until the mixture resembles fine breadcrumbs. Quickly knead into a smooth pastry, shape into a ball, wrap in cling film and chill for 30 minutes.

Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a baking tin with butter.

Roll the pastry out on a floured work surface to fit the baking tin. Place the pastry in the prepared baking tin, pierce with a fork and bake for around 20 min. Remove from the oven and leave to cool.

Mix 40 g cornflour and the vanilla seeds with 3 tbsp of the milk. Place the remaining milk and the sugar in a pot and bring to the boil. Add the cornflour mixture and allow to thicken, stirring continuously. Transfer to a bowl, dust with icing sugar and leave to cool.

Mix together the quark, lemon juice, 2 tsp cornflour and the cold pudding. Beat the egg whites with a pinch of sugar until stiff and fold into the pudding mixture. Spread the mixture onto the cheesecake base and leave to set in the fridge.