for 4 person

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 sprig	peppermint, leaves torn off
1 tbsp	icing sugar

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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