John Myers
Quark Tart with Apple Compote
The perfect quark tart with apple compote recipe with a picture and simple step-by-step instructions.
- 125 g Oatmeal cookies
- 70 g Melted butter
- 500 g Lowfat quark
- 2 bag Instant gelatin
- 95 g Sugar
- 2 packet Bourbon vanilla sugar
- 1 teaspoon Grated organic orange peel
- 150 g Cream
- 1 Orange juice
- 1 packet White cake topping
- 2 Fresh apples Boskoop – cleaned approx. 150 gr.
- 2 Sugar
- 2 Brittle
- Mint for garnish
- Peel and quarter the apples and remove the core. Cut the apple pieces into cubes and cook to a compote with a small sip of water and the sugar, set aside.
- Put the oat biscuits in a freezer bag and work with the meat tenderizer until fine crumbs are left, then mix with the soft butter. Line a tray with baking paper and place 6 serving rings on it. Spread the crumbs into the rings and press firmly, refrigerate for 1 hour.
- Mix the quark with the instant gelatine, then add 75 g sugar, vanilla sugar and the orange peel and stir in. Whip the cream until stiff and fold in carefully. Spread the quark cream in the serving rings, smooth out and then make a well with a teaspoon.
- Make up the orange juice to 200 ml with water. Mix the icing powder and the remaining sugar in a small saucepan. Add juice-water mixture and stir, then bring to the boil while stirring. Remove the icing from the heat, let it cool down a bit and then stir in the apple compote. Pour the compote into the wells and chill for at least 30 minutes.
- Carefully remove the tartlets from the ring with a knife and place on plates. Sprinkle with brittle before serving and serve with a mint leaf.
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