Creamy Tart with Fruit
Ingredients
- For the pastry
- 125 grams butter
- 60 grams powdered sugar
- 1 egg yolk
- 150 grams Pastry flour
- 40 grams Shredded coconut
- 1 pinch salt
- Legume (for blind baking)
- For the topping
- 2 sheets gelatin
- 40 grams powdered sugar
- 250 grams Quark
- 50 grams Sour cream
- 2 Limes (Juiced and zested)
- 2 Tbsps Coconut liqueur
- 500 grams Berry mixed (raspberries, blackberries, blueberries, currants)
- 1 Peach
Preparation steps
For the pastry: combine butter with powdered sugar, egg yolk, flour, coconut and salt and quickly knead to a smooth pastry. Shape into a ball and wrap in foil, refrigerate for 30 minutes. Butter springform pan well. Roll out pastry and line pan with it, making 2-3 cm (approximately 1 inch) edge all around. Cover with parchment paper and weigh down with legumes. Bake in preheated oven at 175°C (approximately 350°F) for about 7-10 minutes. Take out of the oven and remove legumes and paper, cool.
For the topping: soak gelatin in plenty of cold water. Whisk quark with sour cream, lime zest, lime juice, powdered sugar and coconut liqueur until smooth. Dissolve squeezed gelatin on low heat in a small saucepan, add 2 tablespoons of cream mixture and mix well, combine with the rest of cream. Spread cream on pastry and smooth. Rinse and clean berries as needed, pat dry well. Halve and pit peach, cut into slices. Arrange peach and berries on top of tart decoratively and refrigerate for 2-3 hours. Cut into slices and serve.
