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Ingredients
Semolina Tart with Cherries and Kiwis
- Ingredients
- 75 grams toasted Peanuts
- 125 grams Pastry flour
- 75 grams butter
- 60 grams sugar
- 1 egg yolk
- milk (as needed)
- 1 jar pitted Cherries (drained) (about 400 grams) (approximately 14 ounces)
- 500 grams Cottage cheese
- 100 grams sugar
- Vanilla bean
- organic lemons (zested)
- 4 eggs
- 30 grams Semolina
- 200 milliliters cream
- 2 Kiwi
- powdered sugar
For the crust: Finely grind the peanuts, mix with the sifted flour, make a well in the center, add the chopped butter, sugar and egg yolks and mix until crumbly. Add the milk, if necessary. Quickly knead with your hands until smooth, cover with plastic wrap and chill for 1 hour in the refrigerator.
Grease the springform pan. Roll out the dough slightly larger than the prepared pan and use to line the pan, forming a 4 cm (approximately 2-inch) high rim. Chill. For the filling: Strain the cherries. Mix the cottage cheese with the sugar, vanilla, lemon zest, eggs, semolina and cream until smooth. Fold in the cherries, transfer to the tart shell, smooth the surface and bake in a preheated oven at 170°C (approximately 325°F) for about 1 hour.
Let the tart cool in the pan then loosen from the pan and place on a serving platter. Peel the kiwi and cut into thin slices. Arrange on top of the cake and dust the edges with powdered sugar. Serve garnished with lemon balm, if desired.