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 smooth. 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 water from gelatin and warm it slightly with apple juice in a saucepan until dissolved (do not boil). Stir in 2 tbsp quark cream, then return to the remaining quark mixture and mix well. Whip cream with a hand mixer until stiff peaks form and fold into the quark blend.

3. 3.

   Spread half of the raspberries over the tart base, carefully 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, lay remaining raspberries on the tart, and sprinkle with mint.