Kiwi cheese cake
easy
90 mins
90 mins
Ingredients
- 2 discs (à 75 g) deep-frozen puff pastry
- 3 Eggs (size M)
- 1 package Vanillin sugar
- 60 g Sugar
- 7-10 Tbsp Salt
- 250 g Low-fat curd
- 15 g Flour
- 250 g ripened cream
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 1 Egg yolk (size M)
- 1 TABLESPOON Milk
- 3 TABLESPOONS Coconut chips
- 1 yellow kiwi
- 1 green kiwi
- 4-5 Cocktail cherries
- 7-10 Tbsp Fat and flour
Directions
- 1
Place the puff pastry sheets next to each other and let them thaw for about 20 minutes. In the meantime beat the eggs, vanilla sugar, sugar and 1 pinch of salt with the whisk of the hand mixer until frothy. Add quark, flour, sour cream and lemon peel and stir in. Cover cheese mixture with foil and chill. Lay the puff pastry slices on top of each other and roll out to a square (24 x 24 cm) on a floured work surface.
- 2
Line a greased and floured tart tin (18 cm Ø) with it. Prick the dough several times with a fork. Pour in the cheese mixture and smooth it down. Mix the egg yolk and 1 tablespoon of milk and coat the edges of the pastry with it. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes on the lower level. Remove and take out of the tin while still hot. Let the tart cool completely. Roast the coconut chips in a pan without fat. Peel kiwis and cut into slices.
- 3
Remove and take out of the tin while still hot. Let the tart cool completely. Roast the coconut chips in a pan without fat. Peel kiwis and cut into slices. Cover the tartelets with kiwis shortly before serving and sprinkle with coconut chips. Decorate with cocktail cherries
- 4
On six pieces:
Nutrition Facts
340 kcal
29 g
19 g
13 g
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