Lime Meringue Tart

For the crust: Combine the flour, sugar and salt in a large bowl. Make a well in the center, add the egg to it, and distribute the butter over the top. Mix everything with a pastry cutter or two forks until well combined. Add 30-50 ml (2-3 tablespoons) of water to the ingredients and quickly knead with hands to form a smooth dough. Wrap with plastic wrap and refrigerate for 30 minutes.  

Toast the chopped almonds in a dry skillet until golden brown. Remove from heat and let cool. 

Roll the dough between two sheets of parchment paper until slightly larger than the springform pan. 

Press the dough into the springform pan and prick several times with a fork. 

Bake in an oven preheated to 200°C (approximately 400°F) for about 10-12 minutes, until golden brown. Cool on a wire rack.

For the filling: Soak the gelatine in cold water. Whisk the quark, yogurt, mint liqueur, lime juice Quark with yogurt, mint liqueur, lime juice, lime zest and sugar until smooth. Squeeze the excess water from the gelatin and dissolve in a saucepan with 2-3 tablespoons of the filling. Stir the dissolved gelatin back into the filling and mix well. Refrigerate for 30 minutes.  

Place the crust on a serving plate, sprinkle with the toasted almonds and spread the filling into it. Refrigerate for at least 3 hours. 

For the meringue topping: Beat the egg whites until soft peaks form. Add the powdered sugar and continue beating until stiff and glossy. Fold in the lime zest.