Name: Quark and blueberry shortcake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 180 gram chilled butter, finely chopped; 1 1/3 cup plain flour; 1/3 cup self-raising flour; 1/2 cup caster sugar, plus 2 tablespoons extra; 1 egg yolk, at room temperature; 1/4 cup lemon juice; 1 cup frozen blueberries, thawed; 200 gram quark; 1/2 teaspoon vanilla bean paste

Quark and blueberry shortcake

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Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

180 gram chilled butter, finely chopped

1 1/3 cup plain flour

1/3 cup self-raising flour

1/2 cup caster sugar, plus 2 tablespoons extra

1 egg yolk, at room temperature

1/4 cup lemon juice

1 cup frozen blueberries, thawed

200 gram quark

1/2 teaspoon vanilla bean paste

Method

1.Preheat oven to 200°C/180°C Fan forced. Grease and line a baking tray with baking paper.

2.Process butter, flours and 1/4 cup of the sugar in a food processor to make fine crumbs. Add egg yolk and 2 tablespoons cold water; process until mixture just comes together.

3.Turn out dough onto a lightly floured surface. Knead briefly until smooth. Shape into a 2cm-thick disc. Transfer to prepared tray. Using a large knife, score top of dough into 8 wedges.

4.Bake for 25 minutes or until very lightly golden. Cool on tray (shortcake will firm).

5.Meanwhile, combine remaining sugar and juice in a saucepan over low heat. Cook and stir for 2 minutes or until sugar dissolves.

6.Increase heat to high. Bring to the boil. Boil, without stirring for 2 minutes or until mixture turns caramel in colour.

7.Carefully stir in 1/3 cup water and half the blueberries. Remove from heat. Stir in remaining blueberries. Transfer to a heatproof jug. Chill for 10 minutes.

8.Combine quark, extra sugar and vanilla in a bowl.

9.Cut shortcake into wedges. Serve topped with vanilla quark and blueberry sauce.

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