Peach and passion fruit tart

Ingredients for 1 servings:

• 50 g passion fruit juice
• 50 g peach(s) from the can
• n. B. sugar
• e.g. lime juice, freshly squeezed
• 2 sheets of gelatin
• Water, cold, for soaking
• 6 eggs
• 120 g sugar
• 150 g flour
• 1 pack of vanilla sugar, real
• some baking powder
• 300 g yogurt
• 400 g quark
• 100 ml peach juice
• 100 ml passion fruit juice
• 60 g sugar, possibly more
• 12 sheets of gelatin
• Water, cold, for soaking
• 300 g cream
• 100 ml passion fruit juice
• 50 g peach(s) from the can
• 30 g peach juice
• n. B. sugar
• 3 sheets of gelatin, for approx. 250 ml

Instructions

Working time approx. 50 minutes; Rest time approx. 1 day 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 13 hours 20 minutes

makes 12 pieces

For the inlay, puree the passion fruit juice and peach halves and season with sugar and lime juice. In the meantime, soak the gelatine and dissolve it according to the package instructions. Stir in 1 tablespoon of the mixture and stir the mixture into the remaining juice. Fill into chocolate molds and freeze. For the sponge cake, beat the eggs until very foamy, sprinkle in the sugar and vanilla sugar, and mix the flour with the baking powder. Carefully fold the flour into the foamy mixture. Preheat the oven to 200°C (top/bottom heat, fan: 180°C). Spread the sponge cake mixture onto a large baking tray or one baking tray and a round dish. The base shouldn’t be too thick for the tarts. The baking time depends on the thickness and size of the sponge cake. For one baking tray, it will take about 8-12 minutes. Once cooled, cut out the shapes using the cutters and place each one on a plate with a dessert ring. Soak the gelatin for the cream. Mix together the yogurt, quark, juice, and sugar. Dissolve the gelatin and mix it with 1 tablespoon of the mixture, then stir the gelatin into the mixture, wait a moment, and then fold in the stiffly whipped cream. Place the inlay in the center of the dessert ring on the sponge cake and quickly spread the cream. Allow to set, then make the icing with passion fruit juice, pureed peach, and sugar. If you like, you can also season it with lime juice and sugar. Meanwhile, soak the appropriate amount of gelatin for the amount (measure again). Then dissolve it and mix in 1 tablespoon of the juice mixture. Add the gelatin to the mixture and mix. Pour over the set cream. Allow to set and decorate as desired.