Cream Cheese and Apricot Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 233 mg | (6 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 9 g |
Ingredients
- 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
Preparation steps
For the pastry: Combine all ingredients and knead to a smooth pastry. Shape into a ball and wrap in foil, refrigerate for 30 minutes.
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.
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.
Drain apricots in a sieve, reserving the juice. Arrange apricots on the tart and refrigerate for 2-3 hours.
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.
