John Myers
Chocolate Cheese Tart with Pears and Almonds
The perfect chocolate cheese tart with pears and almonds recipe with a picture and simple step-by-step instructions.
- 1 Egg
- 75 g Butter
- 75 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 150 g Flour
- 3 Tablespoon (level) Cocoa powder
- 1 Can Pears 230 g drained weight
- 100 g Milka Zartherb
- 250 g Quark lean
- 150 g Creme fraiche Cheese
- 75 g Sugar
- 2 Eggs size L.
- 1 tablespoon Cocoa powder
- 1 packet Dessert sauce for cooking
- 1 pinch Salt
- 30 g Sliced almonds
- Powdered sugar
- Mix the egg with the butter, sugar, vanilla sugar and salt. Sift the flour and cocoa over it. Knead everything into a dough. Wrap the dough in cling film and place in the refrigerator for 30 minutes.
- Drain the pears and cut into wedges.
- Break the chocolate into pieces. Melt over a hot water bath. Allow to cool slightly.
- Mix the quark with the créme fraîche and sugar. Separate eggs. Stir in egg yolks one at a time. Add cocoa and sauce powder and stir. Stir in the melted chocolate. Beat egg whites with salt until stiff and fold in.
- Grease a tart pan (approx. 26 cm diameter). Roll out the dough between cling film, place in the mold and pull up the edge. Prick the bottom several times with a fork.
- Spread a third of the curd mass on the floor. Spread the pears on top. Put the rest of the quark mixture on top and smooth it out.
- Bake in the oven at 175 degrees on the lowest rack for about 15 minutes. Take the cake out of the oven and sprinkle with the almonds. Put back in the oven and finish baking in about 20 minutes. Remove from oven and allow to cool.
- Remove the cake from the mold and place on a cake plate. Sift icing sugar over it.
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