Apricot and cheese tart with nougat dots

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put flour, butter in flakes, almonds, salt, icing sugar and 2 tablespoons of water in a bowl. Mix first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 2 hours

2. 2

   Roll out the dough on a floured work surface until round (approx. 28 cm Ø). Line a tart mould with lift-off base (26 cm Ø) with the dough, pressing down the edge. Cut a circle (approx. 26 cm Ø) from a piece of baking paper and lay it on the base. Add the dried peas and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 10-12 minutes without cover.

3. 3

   In the meantime wash, clean and halve the apricots and remove stones. Cut the halves into slices. Separate the eggs. Put egg yolks, quark, sour cream, pudding powder and sugar into a mixing bowl and mix with the whisks of the hand mixer to a homogenous mass. Beat the egg whites until stiff. Fold into the quark mixture in portions. Remove the base from the oven, remove baking paper and dried peas. Spread apricot slices on the base. Add the quark mixture and smooth it down. Put the cake back into the oven and bake at the same temperature for another 30 minutes

4. 4

   Take the cake out of the oven and let it cool down on a cake rack. Heat the jam in a pot and stir until smooth, take it down and let it cool down for about 5 minutes. Spread the jam on the cake with a spoon. Chop the pistachios and sprinkle over them

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
320 kcal

CARBS
36 g

FATS
14 g

PROTEINS
10 g