Kiwi tart

Name: Kiwi tart
Prep time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm); 2 tbsp rape seeds; 1 ½ tbsp sugar; 250 g half-fat quark; 2 dl double cream; 3 tbsp icing sugar; 1 vanilla pod; 1 organic lemon; 4 kiwis; 3 sprigs peppermint

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tart base

1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)

2 tbsp rape seeds

1 ½ tbsp sugar

Topping

250 g half-fat quark

2 dl double cream

2 tbsp icing sugar

1 vanilla pod, halved lengthwise, seeds scraped out

1 organic lemon, use grated zest

4 kiwis x

3 sprigs peppermint, leaves torn off

1 tbsp icing sugar

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How it's done

Tart base

Roll out the pastry dough, sprinkle with the rapeseed and sugar, roll over with a rolling pin. Cut off 4 strips (each approx. 4 cm wide) from one of the narrow ends to make the edge of the tart. Slide the pastry (approx. 25 x 25 cm) and baking paper onto a baking tray, prick firmly with a fork. Brush the edges with a little water, place the pastry strips on top, press down gently.

Bake

Approx. 20 mins. on the bottom shelf of an oven preheated to 220 °C. Remove from the oven, transfer to a cooling rack and leave to cool.

Topping

Mix the quark with all the other ingredients up to and including the lemon zest. Just before serving, spread the cream over the tart base, top with the kiwis and mint. Dust with icing sugar.

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4 people

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