Fruit tart with vanilla quark

Name: Fruit tart with vanilla quark
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 7-10 Tbsp fat and approx. 100 g almond residues (e.g.: sliced and chopped almonds) for the mould; 100 g soft butter; 100 g +1 tablespoon sugar; 2 packages Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 125 g Flour; 2 TEASPOONS Baking Powder; 4-5 Tbsp Milk; 250 g Low-fat curd; 125 g Whipped cream; 1 package Cream stabiliser; 300 g Raspberries; 2 Nectarines; 2 Kiwis; 7-10 Tbsp Icing sugar and mint

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

7-10 Tbsp fat and approx. 100 g almond residues (e.g.: sliced and chopped almonds) for the mould
100 g soft butter
100 g +1 tablespoon sugar
2 packages Vanillin sugar
1 pinch Salt
3 Eggs (size M)
125 g Flour
2 TEASPOONS Baking Powder
4-5 Tbsp Milk
250 g Low-fat curd
125 g Whipped cream
1 package Cream stabiliser
300 g Raspberries
2 Nectarines
2 Kiwis
7-10 Tbsp Icing sugar and mint

Directions

1
Grease a fruit base mould (26 cm Ø) and sprinkle with almond remains. Cream butter, 100 g sugar, 1 packet vanilla sugar and salt with the whisks of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder. Alternate with the milk in portions.
2
Pour into the mould and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Leave to cool in the mould for 10 minutes, turn out and allow to cool completely. Mix the quark, 1 tablespoon of sugar and 1 packet of vanilla sugar with the whisks of the hand mixer. Whip the cream until stiff, allowing the cream firmer to trickle in. Fold the cream into the quark. Spread evenly on the cake. Select the raspberries. Wash and halve the nectarines, remove the stones. Cut the flesh into thin slices. Peel and slice the kiwis.
3
Spread evenly on the cake. Select the raspberries. Wash and halve the nectarines, remove the stones. Cut the flesh into thin slices. Peel and slice the kiwis. Spread the fruit on the cream. Decorate mint leaves dusted with icing sugar