Lime and Almond Tart
Ingredients
- For the crust
- 150 grams Pastry flour
- 40 grams Fructose
- 1 pinch salt
- 1 egg yolk
- 100 grams butter
- 75 grams almonds (chopped)
- For the topping
- 8 sheets gelatin
- 250 grams Quark
- 250 milliliters Buttermilk
- 200 grams Yogurt (0.1% fat)
- 150 milliliters Whipped cream
- 1 organic Lime (Juiced and zested)
- Sweetener
- Lemon balm (for garnish)
- Pastry flour (for the work surface)
Preparation steps
For the crust, mix flour, almonds, fructose and salt. Make a well in the center and pour in the egg yolk. Add the butter in small pieces. Knead quickly to a crumbly dough (if necessary, add some water), wrap in plastic wrap and refrigerate for about 30 minutes.
Roll out thinly on a floured surface. Cut out a piece of dough the same size as the springform pan, place in the pan and dock with a fork several times. Roll remaining dough into a roll and press around the base to form an edge.
Bake in the oven (180°C/approximately 350°F convection) until golden brown, about 10 minutes. Remove and let cool. Soak the gelatin in cold water. For the topping, mix quark with buttermilk, yogurt, lime juice and zest until smooth. Squeeze out gelatin and warm slightly to dissolve in a small pan. Mix with 3 tablespoons of yogurt mixture, then quickly fold into the remaining mixture. Whip cream and fold into mixture with sweetener to taste (or simply use a little honey). Spread over the tart crust. Chill for 3 hours. Then loosen from the mold, cut into pieces, garnishe with lemon balm and serve.
