Currant Quark Tart
The Currant Quark Tart from Spoonsparrow brings summer to the table in no time.
Ingredients
- 175 g whole‑grain butter cookies
- 80 g coconut oil
- 200 g red currants
- 12 sheets white gelatin
- 500 g low‑fat quark
- 200 g Sour Cream
- 70 g agave syrup
- 300 g whipping cream
Instructions
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1.
Crush the cookies in a food processor into crumbs. Melt the coconut oil over low heat in a small saucepan and mix with the crumbs. Line a springform pan with parchment paper, pour in the cookie mixture, press firmly, and chill.
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2.
Wash the currants and pat dry. Set aside a few stems for garnish. Carefully separate the remaining currants from the stems with a fork and place them in a bowl. Boil two‑thirds of the currants in a pot until just cooked, then strain through a sieve and let the puree cool.
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3.
Soak gelatin in plenty of cold water. In a bowl mix quark, sour cream, and agave syrup. Dissolve the gelatin in a small saucepan and stir into some of the quark mixture. Fold in the remaining quark, the currant puree, and the leftover currants. Whip the cream to stiff peaks and fold it into the thickening mixture.
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4.
Spread the quark mixture over the chilled cookie base, smooth the surface, and refrigerate for at least 3–4 hours. Garnish with whole currant stems before serving.
