| (Serves 6)
Quark literally translates as “Curd”. This cows
milk cheese is wonderful in this raisin and nut tart. I simply
serve it with crème fraîche and freshly paired
orange zest.
Ingredients
225g Ready-rolled shortcrust pastry
50g Unsalted butter
50g Caster sugar
100g German Quark cheese
3 Eggs, beaten
25g Plain flour, sifted
A few drops of vanilla extract
75g Raisins soaked in hot water for 10 minutes until plump,
drained, and dried
75g Pine Nuts, lightly toasted
Crème Fraîche and paired zest of 1 small orange
to serve
Method
Pre-heat the oven to 190C Gas 5
Roll out the pastry and use it to line a deep 20cm loose
based flan tin Prick the base of the pastry, and then line
it with parchment paper, then baking beans. Bake blind for
10 minutes, and then remove the beans and paper. Return the
pastry case to the oven for a further 5 minutes.
Meanwhile cream the butter and sugar together in a bowl
until light and fluffy. Add the cheese, eggs and flour along
with the vanilla extract, mix together until smooth.
Add the raisins and pine nuts, mix well, and then pour into
the pre-baked pastry case.
Return to the oven for 20 minutes or until golden on top.
Allow to cool before serving.
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