John Myers
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Quark Tart with Pear Pieces and Fig
The perfect quark tart with pear pieces and fig recipe with a picture and simple step-by-step instructions.
Ground:
- 2 Pc. Light sponge base
- I baked, cut out and frozen sponge cake when making cake pops
- Instead:
- 40 g Ladyfingers crumbled
- 25 g Liquid butter
Filling:
- 1 Pc. Pear
- 1 leaf Gelatin white
- 1 tsp Sugar very fine
- 1 Tl Freshly squeezed lemon juice
- 1 tbsp Pear brandy
Creamy quark:
- 200 g Lowfat quark
- 2 El Bourbon vanilla sugar
- 1 tbsp Freshly squeezed lemon juice
- 2 leaf Gelatin white
- 1 Pc. Fig fresh
- Cover a smooth board with aluminum foil or place baking paper on it, place the serving rings on top and fill with the prepared biscuit. Alternatively, mix the biscuit crumbs with the liquid butter, press it on the base and refrigerate.
- 1 Soak the gelatine sheet, peel the pear, cut into small pieces, put in a saucepan, mix the pear brandy and lemon with the sugar and heat. Now add the squeezed out gelatin and dissolve. Fill the serving rings with it and put them back in the cold.
- Mix the quark with vanilla sugar and lemon juice until creamy, add 1-2 tbsp milk if necessary. Now squeeze out the gelatin and dissolve it in a saucepan, remove the saucepan from the heat source and mix thoroughly with 2 tablespoons of the quark cream, add to the rest of the quark cream and mix everything well.
- Distribute the quark mixture on the fruit in the serving ring and chill for approx. 2 hours.
- Place on plates for serving. Remove from the mold with a sharp knife and press out. Clean the washed fig above and below, cut in half and third each half to decorate the tartlets and the plate.
- My pear was very ripe so I used very little sugar. With firm fruits, let simmer a little, cool and finally add the pear brandy. Good Appetite.
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