Goat cheese tart with figs

Ingredients for 1 servings:

• 100 g biscuit(s) (butter biscuits)
• 50 g butter
• 2 eggs
• 1 pinch of salt
• 75 g sugar
• 150 g goat’s cheese
• 150 g low-fat curd cheese
• 1 pack of pudding powder (cream pudding powder)
• 1 tsp baking powder
• 1 tsp lemon peel, grated, organic
• 1 tsp lemon juice
• 2 figs
• 1 tbsp jelly, red (currant or wine jelly)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 10 minutes

small cake

For the crumb base, place the butter biscuits in a freezer bag and crumble finely with a rolling pin. Melt the butter and mix it with the biscuit crumbs. Line a 20 cm springform pan with baking paper, pour in the crumb mixture, press down to form a small rim, and chill for 30 minutes. Preheat the oven to 150°C. For the filling, separate the eggs. Beat the egg whites with salt until stiff peaks form. Beat the egg yolks and sugar until creamy. Stir in the goat’s cheese, quark, custard powder, baking powder, lemon zest, and lemon juice. Fold in the beaten egg whites. Spread the filling over the base and bake the cake in the bottom of the oven for 60-70 minutes. Cool on a wire rack. Cut the figs into thin slices and place on top of the cooled cake. Beat the jelly until smooth and spread it over the figs.