Raspberry Quark Tart

Ingredients

• 100 g almonds
• 150 g dried dates
• 500 g large raspberries
• 6 sheets white gelatin
• 350 g low‑fat quark
• 1 tbsp Lemon Juice
• 1 tsp vanilla powder
• 40 g light honey
• 2 tbsp apple juice
• 200 ml whipping cream
• 2 sprigs Mint

Instructions

1. 1.

   For the base, blend almonds with dates in a powerful blender until a uniform dough forms. Press into a springform pan lined with parchment paper and chill.

2. 2.

   Rinse raspberries, gently wash and drain. Soak gelatin in cold water. Mix quark with lemon juice, vanilla powder, and honey. Squeeze out excess liquid from gelatin and warm it lightly with apple juice in a saucepan until dissolved (do not boil). Stir in 2 tbsp quark cream, then fold into the remaining quark mixture. Whip cream to stiff peaks with an electric mixer and fold in.

3. 3.

   Spread half of the raspberries over the tart base, gently spread the quark cream on top, and refrigerate for 2 hours. Meanwhile wash mint, shake dry, and pluck leaves. After chilling, remove the springform rim, arrange remaining raspberries over the tart, and sprinkle with mint.