Cheese tart with raspberry meringue

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Knead 100 g butter, flour, almonds, icing sugar, salt, 1 egg and possibly 1-2 tbsp. cold water first with the dough hooks of the hand mixer, then with floured hands to a smooth dough, wrap in foil and refrigerate for about 30 minutes

2. 2

   Roll out the dough between 2 layers of baking parchment round (approx. 28 cm Ø). Peel off one layer of baking paper. Place the dough in a greased tart tin with lift-off base (approx. 24 cm Ø). Peel off the rest of the baking parchment, press the dough on the edge. Cut off overlapping edges of dough. Put 1 layer of baking paper on top, sprinkle with dried peas. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes on the bottom shelf

3. 3

   For the cheese cream melt 75 g butter in a small pot. Mix the quark, 100 g sugar and lemon juice with the whisk of the hand mixer until smooth. Stir in 3 eggs one after the other. Stir in pudding powder. Fold in butter

4. 4

   Take the tart out of the oven and add the cheese mixture. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes

5. 5

   Beat egg whites until very stiff. Add 1 pinch of salt, 100 g sugar and raspberry syrup. Take the tart out of the oven. Turn up the oven temperature (electric cooker: 250 °C/ circulating air: 225 °C/ gas: level 5). Pour meringue mixture into a piping bag with a star-shaped spout. Decorate the tart with tuffs. Bake in the oven for about 5 minutes. Let it cool down on a cake rack

6. 6

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
320 kcal

CARBS
32 g

FATS
17 g

PROTEINS
10 g