Plum and coconut cheese tart

Ingredients for 1 servings:

• 150 g butter
• 1 pinch of salt
• 250 g flour
• 50 g desiccated coconut, approx.
• 1 kg plum(s) (prunes)
• 4 eggs, separated
• 100 g sugar
• 500 g quark (low-fat quark)
• 300 g cream cheese (lighter is also possible)
• 1 pack of pudding powder, vanilla
• 4 tbsp milk, if needed
• 100 g butter
• 100 g sugar
• 4 tbsp milk
• 100 g desiccated coconut

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Plum cake with a difference

Grease a tart tin with a diameter of approximately 32 cm and chill. Then prepare the shortcrust pastry and line the tin with it. Chill for at least 30 minutes. Meanwhile, wash and pit the plums (ideally so that they form a long “row”; if you don’t have a stoner, simply cut crosswise at the top and bottom and make one of the cuts all the way through). Sprinkle the dough with desiccated coconut – it should be well covered! Arrange the plums in a wreath on top. Return to the refrigerator. Beat the egg whites with a pinch of salt until stiff, then sprinkle in 25 g of sugar and beat again until stiff. Also return to the refrigerator. Meanwhile, preheat the oven to 180°C (top/bottom heat). Beat the egg yolks with the remaining sugar until creamy, then stir in the quark, cream cheese, custard powder, and—if you know the plums won’t produce much juice—the milk. Fold in the beaten egg whites and spread the mixture evenly on top of the plums. Pre-bake in a preheated oven for about 35-40 minutes. For the coconut mixture, bring the butter and sugar to a boil while stirring, then deglaze with the milk and stir in the desiccated coconut. Remove the pre-baked cake and increase the oven to 200°C. Spread the mixture over the pre-baked cheese cream and bake for about 15-20 minutes, until the surface is a lovely golden brown. It tastes almost better after a day! If you want to use a springform pan (26 or 28 cm), it’s better to make the dough with just 200g flour and 120g butter and use only about 750g plums. You could leave the cheese mixture as it is, but allow about 10 minutes more baking time. The topping could be reduced to 75g each (with 3 tbsp milk).