250g quark (curd)
1 packet of vanilla sugar (10g) – substitute with vanilla essence
1 large handful of red currants, stalks removed
Preheat oven oven to 180°C
1. Defrost and roll out the pastry or use the refrigerated ready to use pastry, cut into rectangles, about 20cm x 15cm. Fold up the edges to create a rim and place on a baking sheet lined with backing paper.
2. Mix the quark, egg and sugar. Carefully spoon the mixture onto the rectangles.
3. Scatter the currants over the cheescake mixture, and place the baking sheet in the middle shelf of your oven. Bake for about 15mins until the edges are golden and the cheesecake mixture has set.
4. Serve with freshly sifted icing sugar, especially if the currants are as tart as mine were!