Pear and cranberry tart

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 16
  • 125 g butter/margarine
  • 120 g Rusk
  • 7-10 Tbsp a few squirts of sweetener
  • 4 sheets white gelatine
  • 1 (100 g) Dark chocolate bar
  • 500 g Low-fat curd
  • 40 g + 35 g cranberries
  • 300 g Whipped cream
  • 8 (360 g) peeled, pitted pear halves

Directions

  1. 1

    Grease the springform pan (26 cm Ø). Melt the fat. Crumble the rusk finely. Knead well with fat. Knead in a few drops of sweetener.

  2. 2

    Pour the mixture onto the bottom of the mould and press it down. Place the edge of the mould around it. Cool for 3 hours

  3. 3

    Soak the gelatine. Finely chop the chocolate. Mix the quark and 40 g cranberries. Fold in the chocolate. Flavour with sweetener. Squeeze the gelatine, dissolve and stir in. Put it in a cold place until the mass begins to gel

  4. 4

    Whip 200 g cream until stiff, fold in. Spread the mixture on the base. Chill for about 3 hours.

  5. 5

    Steam the pears in a little water for 10-15 minutes, drain and allow to cool. Whip the rest of the cream until stiff. Cover cake with pears. Decorate with cream and 35 g cranberries

Nutrition Facts

KCAL
220 kcal
CARBS
14 g
FATS
15 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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