Quark Cream Tart with Lingonberries

Ingredients

• 1 egg
• 3 tbsp water
• 40 g sugar
• 40 g flour
• 20 g cornstarch
• 2 egg whites
• 300 g low‑fat quark
• 200 g heavy cream
• 2 tbsp sugar
• 1 Tbsp vanilla sugar
• 100 g lingonberry jam
• 4 sheets white gelatin
• 100 g lingonberry jam
• 1 sheet white gelatin

Instructions

1. 1.

   Separate the egg and beat the egg whites with sugar into a very stiff foam. Whisk the yolk with water and cornstarch, sift flour over it, then fold in the meringue to form the batter. Pour the batter into a springform pan lined with parchment paper and bake at 180 °C for about 12–15 minutes. Remove from oven, lift out the parchment, cool, and cut crosswise.

2. 2.

   Soak gelatin sheets in plenty of cold water. Puree lingonberries finely, strain through a sieve to remove skins. Mix jam with sugar and quark. Squeeze out excess water from gelatin and melt it gently in a small saucepan; stir in a little quark cream for temperature balance. Quickly fold the melted gelatin into the remaining mixture and let set. Whip heavy cream stiffly; when the quark mixture starts to gel, fold in the whipped cream. Place a tart ring on the pan base, spread half of the filling over it, lay the second base on top, smooth the rest of the filling, and chill. Soak another sheet of gelatin for the glaze, melt it, stir in some lingonberries (temperature balance), then quickly fold into the remaining jam. Spread the jam evenly over the tart, chill again for at least 4 hours until firm, remove the ring, slice, and serve.