Plum cheese tart

Name: Plum cheese tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 225 g Ladyfingers; 125 g Butter; 1-2 TEASPOONS instant espresso powder; 4 TSP Cocoa powder; 1/2 720 ml jar of plums; 600 g Low-fat curd; 125 g Sugar; 1 package Vanillin sugar; 2 TABLESPOONS Lemon juice; 2 Eggs (size M); 1 Egg yolk (size M); 1 TEASPOON Cornstarch; 7-10 Tbsp Grease; 1 Freezer bag

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

225 g Ladyfingers
125 g Butter
1-2 TEASPOONS instant espresso powder
4 TSP Cocoa powder
1/2 720 ml jar of plums
600 g Low-fat curd
125 g Sugar
1 package Vanillin sugar
2 TABLESPOONS Lemon juice
2 Eggs (size M)
1 Egg yolk (size M)
1 TEASPOON Cornstarch
7-10 Tbsp Grease
1 Freezer bag

Directions

1
Put the lady fingers in a freezer bag, seal it and crumble it with a rolling pin. Melt butter in a pot. Mix butter, espresso, 1 teaspoon cocoa and crumbs well. Grease a tart tin (24 cm Ø), add the crumbs and line the bottom and the edge well with them. Put it in a cold place. Put plums in a sieve and drain well, then place on kitchen paper
2
Mix quark, sugar, vanillin sugar and lemon juice. Stir in eggs and egg yolk one after the other, then add starch
3
Cover the crumbly base with plums, add the quark mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. Leave the finished cake to rest in the switched-off oven for approx. 10 minutes. Remove the cake and let it cool down on a cake rack. Cover the tart with a cake topping and dust with approx. 3 tsp. cocoa powder. Remove the tip carefully
4
waiting time approx. 2 1/2 hours