Sangria fruit tart
- 1 pack (230 g) rolled out puff pastry (32 cm ø)
- 5 oranges
- 1 lemon
- 50 g Icing sugar
- 200 g Quark (20% fat)
- 1/2 (approx. 600 g; z. B. Cantaloupe) Melon
- 1 packet light cake topping
- 2 EL Sugar
- 1/4 l Rosè wine
60 minutes
light
- 1.
- Put the puff pastry in a tart pan (28 cm Ø), prick the base with a fork and bake in the preheated oven (electric stove: 200 ° C / gas: level 3) bake for about 30 minutes. Take out and let cool down.
- 2.
- In the meantime, squeeze 2 oranges and lemon (makes about 1/4 liter). Put the juice in a saucepan and reduce to about 50 ml. Mix the boiled down juice with powdered sugar and quark until smooth. Peel the remaining oranges so that the white skin is completely removed.
- 3.
- Remove the fillets from the separating membranes with a sharp knife. Quarter the melon, remove the stone and peel. Cut the pulp into pieces approx. 1 cm thick. Remove the dough base from the mold and spread the cream on top.
- 4.
- Put the orange fillets and pieces of melon on top of the cream. Put the cake topping with sugar in a saucepan. Slowly add the wine while stirring. Bring it to the boil and cover the cake with it. Approx. Let cool for 15 minutes.
- 5.
- Makes about 12 pieces.
1 piece approx:
- 180 kcal
- 750 kJ
- 4 gProtein
- 6 g fat
- 24 g carbohydrates
Leave A Comment