Fig and Walnut Sweet Cheese Tart
- For the topping
- 250 grams Quark
- 125 grams Mascarpone
- 1 tablespoon Instant pudding
- 3 eggs
- 50 grams sugar
- 1 handful Dried fig
For the dough: In a bowl, combine the flour and sugar. With a pastry blender or two knives cut in the butter until the mixture resembles coarse crumbs. Stir in the egg and quickly knead together until smooth, if necessary, add some cold water.
Wrap the dough in plastic wrap and refrigerate 30 minutes.
For the topping: Stir together the quark, mascarpone, sugar and custard powder until smooth. Whisk in the eggs.
Coarsely chop the figs.
Preheat the oven to 180°C (approximately 350°F). Coat a sheet of foil with oil.
Thinly roll out the dough between 2 sheets of waxed paper and fit it into the bottom and up the sides of a tart pan. Spread about 1/3 of the quark mixture in the tart pan, sprinkle with the figs and top with the remaining quark mixture, smoothing the top.
Bake until golden brown, 30-40 minutes.
In the meantime, melt the butter in a small saucepan along with the sugar and cook until caramelized. Stir in the nuts and drop in piles on the oiled aluminum foil and let cool.
Remove the cake from the oven, let cool and serve garnished with caramelized walnuts.