Almond Tart

Ingredients

• 50 g marzipan base
• 3 eggs
• 150 g soft butter
• 100 g sugar
• 1 packet vanilla sugar
• 1 pinch salt
• 0.25 tsp cinnamon
• 1 untreated lemon (juice and zest)
• 60 g sugar
• 60 g flour
• 60 g ground almonds
• 200 g marzipan base
• 50 ml amaretto
• 250 g quark
• 4 sheets white gelatin
• 20 g powdered sugar
• 200 g whipping cream
• 1 packet stabilizer
• 300 g whipping cream
• 30 g almond flakes
• 30 g chopped pistachios

Instructions

1. 1.

   Separate eggs. Work raw marzipan with 1 yolk until smooth. Cream butter with 100 g sugar, then fold in remaining yolks with vanilla sugar, salt, cinnamon, lemon juice and zest, and the marzipan mixture.

2. 2.

   Beat egg whites to stiff peaks, gradually adding sugar. Mix flour with ground almonds and fold into the yolk cream, then fold in the meringue. Pour batter into a greased springform pan, smooth top, and bake at 175°C for 25-30 minutes. Check doneness, release from pan, and cool on a wire rack.

3. 3.

   Soak gelatin in cold water. Knead raw marzipan with amaretto until soft, add quark and stir until smooth. Dissolve gelatin in a small pot over low heat, mix with a bit of quark mixture, then fold into the remaining quark. Whip cream to stiff peaks and fold in.

4. 4.

   Cut base into three horizontal layers. Place lower layer in a ring pan, spread 1/3 of the cream, add second layer, repeat. Chill assembled tart for about 3 hours. Slice from ring before serving. Whip cream with stabilizer, spread thickly over tart, and sprinkle with almonds and pistachios.