Peach Tart

Ingredients

• 4 sheets of white gelatin
• 200 g whole grain butter cookies
• 175 g butter
• 5 tbsp sugar
• 1 large can peaches
• 1 packet vanilla pudding
• 500 ml milk
• 3 tbsp sugar
• 250 g quark
• 100 g cream cheese
• 250 g whipping cream (at least 30% fat content)
• 0.5 packet lemon-flavored gelatin

Instructions

1. 1.

   Soak the gelatin in cold water. Crush the butter cookies finely and melt the butter. Mix the cookie crumbs with sugar and knead with the butter. Press the mixture into a 5 mm thick base in a parchment-lined pan, shaping a 2 cm high rim. Chill the base.

2. 2.

   Drain the peaches, catch the juice, cut two thirds into wedges, and the rest into large pieces. Set aside the peach wedges for garnish. Mix the vanilla powder with 3 tbsp of milk. Boil the remaining milk with sugar, stir in the pudding mix, let it thicken, then remove from heat. Dust with powdered sugar and cool.

3. 3.

   Whisk the quark with cream cheese and vanilla pudding. Beat the cream stiffly and fold into the quark mixture along with the peach pieces. Squeeze out excess water from the gelatin, melt it in a pot, and stir in 2 tbsp of the cream. Return the gelatin mixture to the remaining cream and mix well. Spread half the cream over the chilled cookie base, place the peach pieces on top, and smooth the rest of the cream over them. Chill in the refrigerator for at least 3 hours.

4. 4.

   Measure 200 ml of peach juice and prepare half a packet of lemon-flavored gelatin according to package instructions. Let it cool and spread over the tart. Top with peach wedges and chill until set.