Mandarin Tart

Instructions

1. Work flour, 80 g sugar, baking powder, 1 egg and butter into a dough.
2. Refrigerate pastry for 50 min.
3. Roll out the pastry and press into a greased quiche tin. (If the pastry is too sticky, add flour.)
4. Mix together quark, 140 g sugar and 2 eggs.
5. In a separate bowl, mix custard powder, milk, soured cream and oil.
6. Combine contents of both bowls, pour into the base and cover with mandarin segments, saving the juice for later.
7. Bake at 170°C, 340°F or gas 3 for 60 min.
8. When cooled, pour the juice or syrup from the tin over the tart.
9. Refrigerate for several hours.