Nut tart with marinated citrus fruits and vanilla sour cream

Ingredients for 4 servings:

• 100 g dark chocolate coating
• 5 eggs
• 80 g butter
• 80 g sugar, fine
• 1 tbsp vanilla sugar
• 80 g nuts, ground
• 80 g breadcrumbs, fine
• Butter, for the molds
• Sugar, for the molds
• 2 kiwis
• 1 package of physalis
• 1 persimmon
• 2 cl peach liqueur
• 2 tbsp syrup (orange syrup)
• 1 pinch of cinnamon
• ½ vanilla pod(s), the pulp
• 150 g crème fraîche
• Vanilla sugar, for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a dessert from the steamer

Melt the chocolate and separate the eggs. Beat the butter, sugar, and vanilla sugar until fluffy. Add the egg yolks and mix in. Fold the nuts and breadcrumbs into the butter mixture along with the cooled chocolate. Beat the egg whites until stiff peaks and fold them into the mixture. Butter and sugar the soufflé dishes, pour the chocolate cream into the dishes, cover lightly with cling film, and steam for 30 minutes at 90°C in a steamer. In the meantime, cut the fruit into small cubes or slices and mix with the liqueur, syrup, and cinnamon. Stir the seeds of half a vanilla pod into the crème fraîche. Arrange a tart, some fruit salad, and crème fraîche on a plate and dust lightly with vanilla sugar.