Choux pastry plum tart (with fresh plums)

Ingredients

Directions

1. 1

   Boil 1/2 litre water, fat and 1 pinch of salt. Add the flour and stir until the dough separates 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

2. 2

   Line a baking tray with baking paper, draw a circle (26 cm Ø) on it and sprinkle with the mixture. Spray the outer edge twice. 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. Take out and let cool down

3. 3

   Soak gelatine in cold water. Cut plums into pieces. Simmer with 1/4 litre water, lemon juice and zest, vanilla pulp and cinnamon for about 5 minutes. Remove the cinnamon stick. Drain the plums and collect the juice. Squeeze the gelatine and dissolve in the warm juice. Stir the plum juice into the quark and season to taste with sweetener. Put in a cool place

4. 4

   Whip the cream until stiff. As soon as the quark begins to gel, fold in the cream and spread it dome-shaped on the choux pastry base. Crush the dab and spread it on the cream. Refrigerate for 1 hour. Sprinkle with diabetic sweetener

5. 5

   Results in about 16 pieces

6. 6

   . E 11 g/ F 12 g/ KH 18 g