Cheese-Apricot Tart

Ingredients

• 150 g flour
• 1 pinch salt
• 75 g butter
• 125 g quark (20% fat)
• fat for the pan
• 4 sheets white gelatin
• 2 egg yolks (M)
• 50 g powdered sugar
• 400 g double cream cheese
• 125 ml whipping cream
• 30 g finely chopped pistachios
• 1 small can apricots
• 1 packet light gelatin powder (sugar per package instructions)
• 1 tbsp chopped pistachios

Instructions

1. 1.

   Knead flour with salt, butter pieces and quark into a smooth dough. Wrap in foil and refrigerate for 30 minutes.

2. 2.

   Roll out the dough on a lightly floured surface slightly larger than a 26 cm fruit cake pan. Grease the pan and line it with the dough. Trim the edge cleanly. Bake in a preheated oven at 200°C (gas: level 3, convection: 180°C) for 20-25 minutes. Let the cake base cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

3. 3.

   Soak gelatin in cold water. Whisk egg yolks with powdered sugar and cheese. Dissolve gelatin until slightly wet over medium heat. Beat whipping cream stiff, fold in gelatin continuously into the cream, then combine with pistachios and whisk into the cheese mixture. Spread onto the cake base and refrigerate for 5-10 minutes.

4. 4.

   Drain apricots on a sieve, catch the juice. Place over the cheese cream. Refrigerate the tart for 2-3 hours.

5. 5.

   Prepare gelatin powder with apricot juice and sugar per package instructions, spread over the apricots and let set. Sprinkle with pistachios before serving.