Plum – Coconut – Cheese Tart
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 g butter
- 1 pinch (s) salt
- 250 g flour
For covering:
- 50 g desiccated coconut, approx.
- 1 kg plum (s) (plums)
For the cream:
- 4 egg (s), separated
- 100 g suar
- 500 g quark (low-fat quark)
- 300 g cream cheese, (lihter is also possible)
- 1 packet custard powder, vanilla
- 4 tablespoon milk, if necessary
For covering:
- 100 g butter
- 100 g suar
- 4 tablespoons milk
- 100 g desiccated coconut
Print Recipe
Pin Recipe Instructions
- Grease a tart pan approx. 32 cm in diameter and chill.
- Then prepare the shortcrust pastry and line the mold with it. Chill for at least 30 minutes.
- In the meantime, wash and stone the plums. (Best in such a way that a long row is created - if you don`t have a stoner, simply cut crosswise above and below and pull one of these cuts completely through)
- Sprinkle the dough with the desiccated coconut - it should be well covered! Spread the plums on top like a wreath. Put back in the fridge.
- Beat the egg whites with a pinch of salt until stiff, pour in 25 g of sugar and beat firmly again. Put in the fridge as well.
- Meanwhile preheat the oven to 180 ° C top / bottom heat.
- Beat the egg yolks with the rest of the sugar until creamy, stir in the quark, cream cheese, pudding powder and - if you know that the plums don`t give much juice - stir in the milk.
- Fold the egg whites underneath and smooth the mixture onto the plums.
- Pre-bake in the preheated oven for approx. 35-40 minutes.
- For the coconut mass, bring the butter and sugar to the boil while stirring, deglaze with the milk and stir in the desiccated coconut.
- Remove the pre-baked cake, turn the oven up to 200 ° C. Spread the mixture on the pre-baked cheese cream and bake for about 15-20 minutes until the surface is browned golden yellow.
- It tastes even better for a whole day!
- If you want to use a springform pan (26 or 28 cm) for this, it is better to make the dough with only 200 g of flour and 120 g of butter and only use approx. 750 g of plums. The cheese mass could be left as it is, but allow about 10 minutes more baking time.
- The topping could be reduced to 75 g each (with 3 tablespoons of milk).
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