Warm up the milk and mix with the dry yeast in a bowl.
Add the ground cardamom, salt and sugar and mix. Add the flour in three parts and mix in between.
Knead in the butter until the dough is smooth. Leave the dough to rise in a warm place for at least 1 hour.
Preheat the oven to 200°C.
Make the filling. Whisk quark, whipping cream, sugar and vanilla sugar together in a bowl. Add eggs one at a time and whisk until the mixture is creamy and smooth.
Grease a tart tin with butter.
Pour the dough onto floured kitchen table and roll out into a circle (about 1 cm thick), just a bit bigger than your pie tin . Place into the greased tart tin and push carefully into the sides. The sides should be thicker than the bottom crust.
Pour the filling on top of the dough crust. Eggwash the edges of the dough.
Bake the tart in the lower rack of the oven for about 30-40 minutes. Start checking around 20 minutes. If the edges look too dark brown, place another baking tray over the tart to avoid it getting too dark. The filling should set during the baking, but it can still be a bit wobbly when taken out of the oven.
Leave to cool. Enjoy just how it is or for example with baked rhubarb like we did!