Curd cheese tart with nut meringue

Ingredients

Directions

1. 1

   Mix flour and icing sugar in a bowl. Add 1 egg, 1 tablespoon cold water and 150 g butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in cling film and chill for about 30 minutes. Grease a spring plate (bottom 26 cm Ø/ top 30 cm Ø). Roll out the short pastry on a floured work surface or between two cut open freezer bags to a circle (approx. 34 cm Ø) and line the bouncing tray with it (dough at the edge approx. 4 cm high). Prick the base of the dough several times with a fork and refrigerate the mould for another 15 minutes.

2. 2

   For the quark mixture, wash the lemon hot, rub dry and finely grate the peel. Squeeze the lemon and measure out 4 tablespoons. Melt 50 g butter and let it cool down. Separate 8 eggs and put 4 egg whites in a bowl. Put 1 bowl of egg whites in a cool place. Mix quark, 8 egg yolks, 175 g sugar, vanillin sugar, 3 tablespoons lemon juice and lemon zest in a bowl. Finally, stir in semolina and liquid butter. Beat the egg whites until stiff, adding 25 g of sugar. Carefully stir the beaten egg whites into the curd mixture and place in the mould. Bake in the preheated oven, bottom shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. In the meantime, roughly chop the almond kernels. Roast ground and chopped almonds one after the other in a pan without fat, take them out immediately and let them cool down. Beat the remaining egg whites until stiff, add 250 g sugar and fold in 1 tablespoon lemon juice. Carefully fold ground almonds into the beaten egg white.

3. 3

   Carefully stir the beaten egg whites into the curd mixture and place in the mould. Bake in the preheated oven, bottom shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. In the meantime, roughly chop the almond kernels. Roast ground and chopped almonds one after the other in a pan without fat, take them out immediately and let them cool down. Beat the remaining egg whites until stiff, add 250 g sugar and fold in 1 tablespoon lemon juice. Carefully fold ground almonds into the beaten egg white. Remove the Curd Tart from the oven briefly, reduce the oven temperature (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2). Spread the nut meringue loosely on the tart. Leave a 3-4 cm wide edge free all around!!!! Sprinkle the nut meringue with the chopped almonds and bake in a hot oven, bottom shelf, in about 25 minutes. Then leave to rest for 5 minutes in a switched off oven. Let the curd tart cool down in the tin, then loosen the ring and let the tart cool down completely. Serve dusted with icing sugar. Serve with slightly whipped cream. (Tip: Tart is best cut with a long, smooth knife that has been briefly dipped in hot water).

4. 4

   Spread the nut meringue loosely on the tart. Leave a 3-4 cm wide edge free all around!!!! Sprinkle the nut meringue with the chopped almonds and bake in a hot oven, bottom shelf, in about 25 minutes. Then leave to rest for 5 minutes in a switched off oven. Let the curd tart cool down in the tin, then loosen the ring and let the tart cool down completely. Serve dusted with icing sugar. Serve with slightly whipped cream. (Tip: Tart is best cut with a long, smooth knife that has been briefly dipped in hot water).

5. 5

   Waiting time approx. 30 minutes