Schlorzi tart

Schlorzi tart

Total: 55 min. | Active: 20 min.
vegetarian
Nutritional value / piece: 411 kcal
, Fat: 17 g
, Carbohydrate: 53 g
, Protein: 5 g

Ingredients

12 pieces

Hint:


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

Filling

350 g pear bread filling
1 organic lemon, grated zest set aside, all of the juice
2 tbsp kirsch
¾ tsp cinnamon
¼ tsp nutmeg

Pastry

1 rolled shortcrust pastry (approx. 32 cm Ø)

Quark mixture

150 g cream quark
2 ½ dl full cream
2 eggs
50 g sugar
1 organic lemon, use grated zest
1 ½ tbsp Maizena cornflour
2 pinch salt

To serve

a little icing sugar, to dust
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Utensils

One quiche tin (approx. 28 cm in diameter)

How it's done

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Filling

Place the pear bread filling in a bowl along with all the other ingredients up to and including the nutmeg, mix well.

Pastry

Roll out the pastry, place in the tin along with the baking paper. Prick the base firmly with a fork, spread the filling on top.

Quark mixture

Place the quark and all the other ingredients up to and including the salt in a bowl with the reserved lemon zest, mix. Pour the mixture over the filling.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, leave to cool in the tin on a cooling rack.

To serve

Remove the tart from the tin, dust with icing sugar.

Good to know
Note: Pear bread filling is available in larger Coop stores or at coop.ch.

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