Espresso cherry tart

Name: Espresso cherry tart
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 7-10 Tbsp slightly + 80 g soft; 7-10 Tbsp butter/margarine; 6 TABLESPOONS Milk; 1 TEASPOON soluble espresso; 36 g Pear syrup (bottle); 2 Eggs (Gr. M); 150 g flour, 1 teaspoon baking powder; 1 glass (720 ml) Cherries; 1 package unsweetened; 7-10 Tbsp Pudding powder "Vanilla"; 500 g Low-fat curd; 7-10 Tbsp a few squirts of sweetener; 100 g Whipped cream

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

7-10 Tbsp slightly + 80 g soft
7-10 Tbsp butter/margarine
6 TABLESPOONS Milk
1 TEASPOON soluble espresso
36 g Pear syrup (bottle)
2 Eggs (Gr. M)
150 g flour, 1 teaspoon baking powder
1 glass (720 ml) Cherries
1 package unsweetened
7-10 Tbsp Pudding powder "Vanilla"
500 g Low-fat curd
7-10 Tbsp a few squirts of sweetener
100 g Whipped cream

Directions

1
Grease the springform pan (26 cm Ø). Warm milk, dissolve espresso in it. Mix 80 g fat and thick juice. Stir in eggs one by one. Mix flour and baking powder, alternating with the espresso milk. Spread the dough into the mould. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 18-20 minutes. Let cool off
2
Drain the cherries, collect the juice. Fill up juice with water to 400 ml Stir 6 tablespoons and pudding powder until smooth. Boil up the rest of the juice. Stir in the pudding powder and bring to the boil. Fold in the cherries and cool down. Place the rim of the mould around the base. Place the cherries on top. Chill for 2 hours.
3
Slice the chocolate into small rolls with a peeler. Flavour quark with sweetener. Whip cream until stiff, fold in. Spread on the cherries just before serving. Decorate with chocolate shavings