Rice tart with apricots

Ingredients for 4 servings:

• Butter for the mold
• 40 g breadcrumbs
• 3 eggs
• 1 packet of vanilla sugar
• lemon juice
• 500 g low-fat curd cheese
• 2 tbsp cream
• 250 g short grain rice, cooked
• 500 g apricot(s)
• Mint for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Grease a tart tin (approximately 28 cm in diameter) with butter and dust with breadcrumbs. Separate the eggs. In a bowl, whisk the egg yolks with the vanilla sugar and lemon juice. Beat the egg whites until stiff peaks form. Then preheat the oven to 200°C. Mix the quark with the cream and carefully fold in the beaten egg whites. Fold in the egg yolk mixture and rice. Pour the mixture into the tin and bake on the middle rack for about 30 minutes. Wash the apricots, halve them, and purée them, leaving a few halves for garnishing. Garnish the tart with the apricot halves and the mint and serve with the apricot purée.