Pine-apple Tart

Ingredients

• 200 g flour
• 280 g sugar
• 1 egg
• 1 pinch of baking-powder
• 80 g butter
• A little bit of margarine
• 2 spoons of grinded almonds
• 1 kg quark (20% fat)
• 1 package vanilla sugar
• 1 package candied orange-peel
• 1 package candied lemon-peel
• 8 leaf gelatine
• 1/8 l pine-apple juice
• 525 g whipping cream
• 800 g pine-apples (tin)
• 1/2 package help making wipped cream
• 50 g choped pistachios

Preparation

• Sieve the flour in a bowl.
• Add 80 g sugar, the egg and the baking-powder.
• Knead the dough with a food-processor.
• Leave the dough in a refrigerator for half an hour.
• Roll out the dough on a fatted spring form (diameter: 28 cm) that is scattered with almonds.
• Prick the dough with a fork.
• Bake 20 minutes at 180° C in a hot-air oven.
• Stir the quark with 200 g sugar, the vanilla sugar, the candies orange-peel and lemon-peel.
• Lay the gelatine for 5 minutes in cold water.
• Dissolve the squeezed gelatine in warm pine-apple juice and stir this ander the quark.
• Beat 400 g whipping cream till stiff and fold in the Quark.
• Line the spring form with grease-proof paper and distribute the pine-apples on the bottom.
• Set the quark on top and let it be solid.
• Cover with the baked bottom.
• Let it be in the refrigerator for one night.
• Remove the border of the spring form inclusive the grease-proof paper.
• Turn aroand the tart and remove the remaining paper.
• Beat 125 g whipping cream till stiff and fill it in a piping bag.
• Squeeze Asterisks on top of the tart and scatter it with pistachios.

Refinement

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