Pear Rusk Tart

Ingredients

Directions

1. 1

   Melt the fat and let it cool down a little. Crumble the rusks, put them into a large freezer bag and crumble them finely with the kitchen roll. Put rusks, brown sugar, brandy and still liquid fat in a mixing bowl and mix. Grease a springform pan (26 cm Ø), spread the rusk mixture on top and press down firmly with your hands. Put the base in a cool place for about 3 hours.

2. 2

   Finely chop the chocolate. Soak gelatine in cold water. Whip 250 g cream with the whisk of the hand mixer until stiff. Whip the quark, vanilla sugar and sugar with the whisk of the hand mixer. Stir in chocolate. Squeeze the gelatine, dissolve and stir into the quark cream drop by drop. Carefully fold the whipped cream into the quark cream in portions, spread on the cake base and refrigerate for another 3 hours. Remove the cake from the mould. Whip the rest of the cream until stiff, fill into a piping bag with star-shaped spout and squirt tuffs onto the edge of the cake. Cover with pear halves and decorate with cranberries.

3. 3

   Squeeze the gelatine, dissolve and stir into the quark cream drop by drop. Carefully fold the whipped cream into the quark cream in portions, spread on the cake base and refrigerate for another 3 hours. Remove the cake from the mould. Whip the rest of the cream until stiff, fill into a piping bag with star-shaped spout and squirt tuffs onto the edge of the cake. Cover with pear halves and decorate with cranberries. Serve decorated with lemon balm if desired. Makes about 12 pieces