Nut Tart

Name: Nut Tart
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 200 g Flour; 160 g cold butter; 1 Egg yolk (size M); 120 g Sugar; 7-10 Tbsp Salt; 1 Organic Lemon; 3 Eggs (size M); 250 g Low-fat curd; 250 g Cream curd; 1 package Pudding powder "Vanilla Flavor"; 100 g Brazil nut kernels; 80 g Dark chocolate coating; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

200 g Flour
160 g cold butter
1 Egg yolk (size M)
120 g Sugar
7-10 Tbsp Salt
1 Organic Lemon
3 Eggs (size M)
250 g Low-fat curd
250 g Cream curd
1 package Pudding powder "Vanilla Flavor"
100 g Brazil nut kernels
80 g Dark chocolate coating
7-10 Tbsp Grease
7-10 Tbsp Cling film
7-10 Tbsp Flour
baking paper
7-10 Tbsp Dried peas

Directions

1
Knead flour, 150 g butter in pieces, egg yolk, 1 pinch of salt and 50 g sugar with the dough hooks of the hand mixer to a shortcrust pastry. Wrap the dough in foil and chill for about 30 minutes.
2
Roll out the dough on a floured work surface until round (approx. 28 cm Ø). Grease the tart mould with lift-off base (26 cm Ø) and line with the dough. Fold the protruding edges inwards.
3
Stick the dough several times with a fork, line with baking paper and fill with dried peas.
4
Bake the tart on the lower shelf in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes in a blind oven. Then remove peas and paper and bake for another 5 minutes.
5
Remove the tart from the oven and let it cool down on a cake rack.
6
Melt 10 g butter in a saucepan, take it down and let it cool down. In the meantime, wash the lemon hot, grate dry and grate the peel thinly. Separate the eggs. Mix lemon rind, quark, egg yolks, 70 g sugar and pudding powder well.
7
Stir in melted butter. Beat the egg whites and 1 pinch of salt until stiff with the whisk of the hand mixer. Add 2-3 portions to the cheese mixture. Pour the mixture onto the shortcrust pastry base and smooth it down.
8
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-50 minutes. Let the cheesecake cool down for about 15 minutes with the oven door slightly open, then let it cool down on a cake rack.
9
Roughly chop the chocolate coating. Melt over a warm water bath. Coarsely chop the Brazil nuts and sprinkle on the cheesecake. Spread the chocolate coating in strips over the nuts with a spoon. Allow to set.