Strawberry Quark Tart

Name: Strawberry Quark Tart
Cook time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 3 Eggs (size M); 1 pinch Salt; 50 g + 50 g diabetic sweetness; 75 g Flour; 1 coated Tsp Baking Powder; 500 g Low-fat curd; 6 sheets white gelatine; 200 g Whipped cream; 600 g washed; 7-10 Tbsp cleaned strawberries; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 16

3 Eggs (size M)
1 pinch Salt
50 g + 50 g diabetic sweetness
75 g Flour
1 coated Tsp Baking Powder
500 g Low-fat curd
6 sheets white gelatine
200 g Whipped cream
600 g washed
7-10 Tbsp cleaned strawberries
baking paper

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, salt and 1 tbsp. cold water until stiff, sprinkle 50 g sweetness into the mixture. Beat the egg yolks separately into the mixture. Sift flour and baking powder into the mixture and fold into it. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 20 minutes. Cooling down
2
Mix the quark and 50 g of sweetness. Soak gelatine, squeeze, dissolve. Stir in 2 tablespoons of quark, stir into the rest of the quark. Whip cream until stiff. Dice half the strawberries. Fold in cream first, then strawberries.
3
Close the mould edge around the sponge cake. Spread the cream on the base. Chill for at least 4 hours. Decorate with the rest of the strawberries