Cheesecake tart with rum fruits

COOK TIME
360 mins

TOTAL TIME
360 mins

Ingredients

Directions

1. 1

   Knead 250 g flour, 1 pinch of salt, 75 g sugar, 150 g butter in pieces and 1 egg first with the dough hooks of the hand mixer, then with your hands until smooth. Cover and chill for about 30 minutes.

2. 2

   Wash organic orange hot, rub off the peel. Squeeze the orange. Stir 3 eggs and 150 g sugar until creamy. Stir in mascarpone, quark, pudding powder, orange peel and orange juice briefly.

3. 3

   Grease the tart mould with a removable base (26 cm Ø). Roll out the dough on a little flour (approx. 30 cm Ø). Line the mould with it. Sprinkle with breadcrumbs and fill in cheese mixture. In a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) on the lowest rail (gas see

4. 4

   oven manufacturer) Bake for 30-35 minutes. Let it cool down.

5. 5

   Drain the plums and cherries, collecting the juice. Stir starch and rum until smooth. Boil up the juice. Bind with mixed starch. Peel pineapple, cut into quarters and cut out the woody stalk. Dice flesh.

6. 6

   Fold the whole fruit into the juice.

7. 7

   Peel the remaining orange so that the white skin is completely removed. Cut the orange into thin slices. Remove the tart from the mould. Cover with orange slices. Sprinkle 2 tablespoons of sugar around the edge and caramelise if necessary with a gas burner.

8. 8

   Add rum fruits.

Nutrition Facts

KCAL
250 kcal

CARBS
20 g

FATS
16 g

PROTEINS
4 g