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🍽️ Quark Tart with Berries and Peaches

324 kcal · 30 min · 4 servings

Ingredients

• 125 g Butter
• 60 g powdered sugar
• 1 egg yolk
• 150 g flour
• 40 g coconut flakes
• 1 pinch salt
• legumes (for blind baking)
• 2 sheets gelatin
• 40 g powdered sugar
• 250 g quark (low-fat)
• 50 g sour cream
• 2 limes (juice and zest)
• 2 tbsp coconut liqueur
• 500 g mixed berries (raspberries, blackberries, blueberries, redcurrants... )
• 1 peach

Instructions

1. 1. Quickly mix butter, powdered sugar, egg yolks, flour, coconut flakes, and a pinch of salt into a smooth dough.
2. 2. Wrap the dough in cling film and refrigerate for 30 minutes.
3. 3. Grease a springform pan well.
4. 4. Roll out the dough thinly on a lightly floured surface.
5. 5. Line the pan with the dough, pressing a rim about 2 to 3 centimeters high.
6. 6. Cover the dough base with baking paper and distribute dried beans on top (this prevents the crust from puffing up).
7. 7. Bake the base at 175 degrees Celsius in a preheated oven for about 15 minutes.
8. 8. Remove the pan from the oven, take off the beans and paper.
9. 9. Bake the crust for another 7 minutes.
10. 10. Soak the gelatin in a large bowl of cold water.
11. 11. Whisk quark, crème fraîche, lime zest, lime juice, powdered sugar, and coconut liqueur until smooth.
12. 12. Remove the gelatin from the water and squeeze it well.
13. 13. Melt the gelatin over low heat in a small saucepan.
14. 14. Take one tablespoon of the quark mixture and stir it into the melted gelatin.
15. 15. Quickly pour this mixture into the rest of the quark mixture and stir well.
16. 16. Spread the cream evenly over the cooled base and smooth it out.
17. 17. Pick the berries from the stems and wash them.
18. 18. Trim the berries and let them drain well.
19. 19. Cut the peaches in half and remove the pits.
20. 20. Slice the peach halves into wedges.

Nutrition per serving

• kcal: 324
• Protein: 8 g · Fett/Fat: 18 g · Carbs: 35 g