Dominique Rizo’s Mulberry and quark cheese cake tart

Method

1. Pastry
2. Fit the food processor with the work bowl and multipurpose blade.  Add the flour, sugar, salt and pulse to combine. Add the butter and pulse until the mixture looks like dry breadcrumbs. Add the eggs and pulse until the mixture comes together.
3. Tip the mix onto a bench space and bring together into a soft dough, the warmth of your hands will be enough for the dough to come together. Divide the dough into two balls, one slightly larger than the other. Flatten them out gently to form a disk and then cover in plastic wrap and sit in the fridge while you prepare the filling
4. Mulberry filling
5. Place the marmalade and the water into a fry pan and bring to a simmer over moderate temperature, add in the mulberries and bring to a boil, lower the temperature and simmer for 20 minutes until the berries have softened and just about all of the water has been cooked out, the mulberries will almost be jam like. Allow to cool.
6. Cheese cake layer
7. Fit the food processor with the mini bowl and mini blade. Add the quark, cream, vanilla, sugar and eggs.  Select speed 1 and mix briefly until smooth.
8. To assemble the tart, roll out the larger piece of pastry between two pieces of baking paper with a little flour or simply on a floured bench although the baking paper makes it a little easier.  The pastry is best rolled to about 4-5 mm. I have used a 27cm fluted tart tin but you can use something smaller if you like, you may have a little pastry left over which you can roll out and cut into squares and bake for shortbread.  Grease the tin and lay the pastry down pressing it down gently and trimming the edges, you want the case to be about 2-3cm from the top of the tart depending on your tin. Scatter around the mulberries onto the base and then pour over the quark and cream mix. Roll out the other piece of pastry and lay this onto the top, gently pressing down the sides to meet the base. Make a couple of small incisions in the top of the tart.
9. Bake in a moderate oven, 180 degrees for 30 minutes or until golden. Allow to cool, then remove from the tin, dust with icing sugar and serve. This will keep for at least 2 weeks in the fridge, and is ever so delicious then, although it is stunningly amazing on the day it is made.