Choux pastry and plum tart

Ingredients

Directions

1. 1

   Bring 1/2 litre water, fat and 1 pinch of salt to the boil. Add the flour and stir until the dough separates as a lump from the bottom of the pot. Put the eggs into a mixing bowl and add the eggs one by one with the dough hooks of the hand mixer. Pour the dough into a piping bag with star-shaped spout. Line a baking tray with baking paper, draw a circle (26 cm Ø) on it and spray with the mixture. Spray the outer rim twice.

2. 2

   Place the rest of the dough as dots next to it. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes until golden brown. Remove and let cool off. Soak gelatine in cold water. Drain the plums and collect the juice. Mix plum juice, quark, lemon juice, rind, sugar and vanillin sugar. Squeeze the gelatine, dissolve over a mild heat and stir into the quark mixture. Put it in a cold place. Cut plums into cubes. Whip cream until stiff. Fold both into the jellied quark mixture and spread on the choux pastry base in a dome-shaped manner. Dab into small pieces and spread on the cream.

3. 3

   Squeeze the gelatine, dissolve over a mild heat and stir into the quark mixture. Put it in a cold place. Cut plums into cubes. Whip cream until stiff. Fold both into the jellied quark mixture and spread on the choux pastry base in a dome-shaped manner. Dab into small pieces and spread on the cream. Chill for 1 hour. Serve sprinkled with icing sugar

4. 4

   Results in about 16 pieces