Fruit Quark Tart

Ingredients

• 125 g butter
• 60 g powdered sugar
• 1 egg yolk
• 150 g flour
• 40 g coconut flakes
• 1 pinch salt
• legumes (for blind baking)
• 2 sheets gelatin
• 40 g powdered sugar
• 250 g quark (low‑fat)
• 50 g sour cream
• 2 limes (juice and zest)
• 2 tbsp coconut liqueur
• 500 g mixed berries (raspberries, blackberries, blueberries, currants… )
• 1 peach

Instructions

1. 1.

   Knead the butter with powdered sugar, egg yolk, flour, coconut and salt into a smooth dough, wrap in cling film and chill for 30 minutes. Grease a springform pan, roll out the dough on a floured surface to a thin layer and line the pan, shaping a 2–3 cm high rim. Cover the base with parchment paper and spread the legumes over it. Bake the crust at 175 °C in a preheated oven for about 15 minutes, remove from the oven, discard the legumes and bake for another 7–10 minutes until cooled.

2. 2.

   Soak the gelatin in plenty of cold water. Whisk together the quark with sour cream, lime zest, juice, powdered sugar and coconut liqueur until smooth. Melt the drained gelatin over low heat in a small pot, stir in two tablespoons of the quark mixture, then quickly fold the gelatin into the remaining quark mixture. Spread the creamy filling evenly over the cooled base and smooth it out. Rinse, wash and dry the berries thoroughly. Halve the peach, remove the pit and cut into wedges. Arrange the fruit on top of the cream and refrigerate for at least 30 minutes, preferably 2–3 hours. Slice the tart and serve.