Puff pastry tart with cherry porridge and curd cream

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other and defrost. In the meantime, sort out the raspberries. Wash the currants and remove them from the stalks. Wash cherries, remove stalk. Remove the seeds from the cherries. Remove baking paper from the puff pastry.

2. 2

   Place the puff pastry slices on top of each other and roll out into a circle (28 cm Ø) on a floured work surface. Place in a greased, floured tart mould with lift-off base. Whisk the egg yolk and milk and spread the edge of the puff pastry. Prick the base several times with a fork and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Remove the finished base and let it cool down. In the meantime, soak the gelatine in cold water and squeeze it out. Dissolve the gelatine, stir in approx. 2 tablespoons of quark cream and stir into the remaining quark cream. Spread the cream on the base and smooth it down. Boil up apple juice, 150 ml water and sugar. Stir red fruit jelly powder and 5 tablespoons of water until smooth and bind the liquid, bring to the boil again. Carefully fold the prepared fruit into the groats.

3. 3

   In the meantime, soak the gelatine in cold water and squeeze it out. Dissolve the gelatine, stir in approx. 2 tablespoons of quark cream and stir into the remaining quark cream. Spread the cream on the base and smooth it down. Boil up apple juice, 150 ml water and sugar. Stir red fruit jelly powder and 5 tablespoons of water until smooth and bind the liquid, bring to the boil again. Carefully fold the prepared fruit into the groats. Spread the groats over the cream. Chill tarte for at least 2 hours and cut into 12 pieces

4. 4

   15 minutes waiting time

Nutrition Facts

KCAL
190 kcal

CARBS
29 g

FATS
6 g

PROTEINS
3 g