Cream Cheese and Apricot Tart

0
Average: 0 (0 votes)
(0 votes)
Cream Cheese and Apricot Tart
share Share
print
bookmark_border Copy URL
Health Score:
60 / 100
Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
ready in 4 h. 20 min.
Ready in
Calories:
344
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie344 cal.(16 %)
Protein9 g(9 %)
Fat26 g(22 %)
Carbohydrates19 g(13 %)
Sugar added4 g(16 %)
Roughage1.4 g(5 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.2 mg(10 %)
Vitamin K4.4 μg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate22 μg(7 %)
Pantothenic acid0.6 mg(10 %)
Biotin5.9 μg(13 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C4 mg(4 %)
Potassium233 mg(6 %)
Calcium63 mg(6 %)
Magnesium17 mg(6 %)
Iron1.2 mg(8 %)
Iodine5 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids15 g
Uric acid13 mg
Cholesterol105 mg
Complete sugar9 g

Ingredients

for
12
For the pastry
150 grams Pastry flour
1 pinch salt
75 grams butter
125 grams Quark (20% fat)
Fat (for the pan)
For the topping
4 sheets white gelatin
2 egg yolks
50 grams powdered sugar
400 grams Double cream cheese (60-75% fat)
125 milliliters Whipped cream
30 grams finely chopped Pistachio
1 can (small) Apricot
1 packet clear, or cornstarch Pie glaze (plus sugar according to package instructions)
In addition
1 Tbsp chopped Pistachio
How healthy are the main ingredients?
ApricotWhipped creamPistachioPistachiosalt

Preparation steps

1.

For the pastry: Combine all ingredients and knead to a smooth pastry. Shape into a ball and wrap in foil, refrigerate for 30 minutes. 

2.

Roll out pastry on lightly floured surface until slightly larger than a baking pan (26 cm in diameter) (approximately 10 inches) and line pan with it, making an edge all around. Bake in preheated oven at 200°C (gas mark 3, fan: 180°C) (approximately 400°F) for about 20-25 minutes. Remove from the oven and cool in a pan for 10 minutes, transfer to a wire rack and cool completely. 

3.

For the topping: Soak gelatine in cold water. Whisk egg yolks with powdered sugar and cream cheese. Dissolve dripping wet gelatine on medium heat in a small saucepan. Whip cream until stiff and add gelatine, whisking constantly. Fold into cream cheese mixture and add pistachios. Spread cream onto pastry and refrigerate for 5-10 minutes. 

4.

Drain apricots in a sieve, reserving the juice. Arrange apricots on the tart and refrigerate for 2-3 hours. 

5.

Prepare glaze powder (or cornstarch) with apricot juice and sugar according to package instructions, spread over apricots and let dry. Sprinkle tart with pistachios and serve. 

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners