Cut open the vanilla pod and scrape out the pulp. Knead together pulp, flour, 50 g sugar, salt and ice-cold light butter. Rest in the refrigerator for 15 minutes.
2. select berries, rinse. Beat eggs and remaining sugar until blended, add juice of one lemon, pudding powder and low-fat curd until smooth and whisk into egg mixture until a fluffy cream forms. Pour batter into a greased tart pan. First spread the berries, then the curd mixture evenly on top. Bake at 180 °C for approx. 35 min. until the curd mixture sets. If the tart gets too dark, cover with aluminum foil. Serve with sea buckthorn puree (health food store)
10 g fat per piece
Time needed: 40 min. (+baking)
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