Apricot cheese tart with nougat dots

For 12 pieces
  • 125 g flour
  • 100 g Butter
  • 35 g ground almonds with skin
  • 1 pinch salt
  • 30 g Icing sugar
  • 500 g Apricots
  • 3 eggs (size M)
  • 500 g Lean quark
  • 175 g Schmand
  • 1 Packet 'Vanilla flavor' pudding powder
  • 125 g Sugar
  • 150 g Apricot jam
  • 10 g Pistachio kernels
  • cling film
  • baking paper
  • Dried peas
75 minutes
very easy
1.
Flour, butter in Put the flakes, almonds, salt, powdered sugar and 2 tablespoons of water in a bowl. First work with the dough hook of the hand mixer, then with your hands into a smooth dough. Wrap the dough in foil and let it cool for about 2 hours
2.
Roll out the dough on a floured work surface in a round shape (approx. 28 cm Ø). Line a tart pan with a lift-off base (26 cm Ø) with it, pressing the edge down. Cut a circle (approx. 26 cm in diameter) out of a piece of baking paper and place on the floor. Place dry peas on top and bake blind in the preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: see manufacturer) for 10–12 minutes
3.
Meanwhile Wash apricots, clean, cut in half, remove stones. Cut the halves into wedges. Separate eggs. Put the egg yolks, quark, sour cream, pudding powder and sugar in a mixing bowl and mix with the whisk of the hand mixer to a homogeneous mass. Beat egg whites until stiff. Fold into the curd mixture in portions. Take the bottom out of the oven, remove the baking paper and dry peas. Spread the apricot wedges on the floor. Pour quark mixture over it and smooth it out. Put the cake back in the oven and bake for another 30 minutes at the same temperature
4.
Take the cake out of the oven and let it cool on a wire rack. Heat the jam in a saucepan and stir until smooth, remove and let cool for about 5 minutes. Spread the jam on the cake with a spoon. Chop the pistachios and sprinkle over them
5.
Wait approx. 2 hours
1 piece approx.:
  • 320 kcal
  • 1340 kJ
  • 10 g protein
  • 14 g fat
  • 36 g carbohydrates

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