Peach biscuit tart with chocolate sauce

Name: Peach biscuit tart with chocolate sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 light-coloured Viennese sponge cake base (approx. 200 g); 1 can(s) (425 ml; 250 g by weight) Peaches; 1 package (250 g) Low-fat curd; 2 TABLESPOONS sugar (approx. 15 g each); 1 package Vanillin sugar; 1 TABLESPOON Peach liqueur; 7-10 Tbsp grated rind of 1 untreated lemon; 125 g Whipped cream; 1/2 package Cream stabiliser; 1 package (25 g) crushed pistachio kernels; 7-10 Tbsp Melissa

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 light-coloured Viennese sponge cake base (approx. 200 g)
1 can(s) (425 ml; 250 g by weight) Peaches
1 package (250 g) Low-fat curd
2 TABLESPOONS sugar (approx. 15 g each)
1 package Vanillin sugar
1 TABLESPOON Peach liqueur
7-10 Tbsp grated rind of 1 untreated lemon
125 g Whipped cream
1/2 package Cream stabiliser
1 package (25 g) crushed pistachio kernels
7-10 Tbsp Melissa

Directions

1
Cut 8 circles from the cake base using a round cookie cutter (approx. 7 cm Ø). Drain the peaches and cut them into pieces except for one half. Mix quark, sugar, vanilla sugar, liqueur and lemon peel.
2
Whip the cream until stiff. Allow cream setting agent to trickle in. Add peach pieces and cream to the quark mixture and fold in. Spread the quark cream over 4 sponge cake circles and sprinkle with pistachios. Put the rest of the sponge cake circles on top.
3
Cut the remaining peach into slices and decorate the tartlets with it. Arrange on plates and serve decorated with lemon balm as desired. Chocolate sauce tastes good with it.