Quark Tart with Fresh Fruit and Lime

Beat the butter, sugar and salt until fluffy, until you have an airy, pale mixture. Add the whole egg little by little, working it in well each time.

Mix in the flour – stir only until the dough just comes together, so it stays nicely short and doesn't turn tough. Shape the dough into a ball, wrap it in cling film and chill it.

Roll out the chilled dough to about 3 mm thick.
Grease the tart tin with a little non-stick spray and dust it lightly with flour.

Lay the rolled-out dough into the tin. Take the base of the tart tin and press it lightly onto the dough to trace the perfect size – this gives you an exact fit.

Trim the edge neatly to about 2 cm high with a pastry wheel and prick the base several times with a fork. Cut a piece of baking paper to fit and lay it on the base. Spread the baking beans over it – this stops the base from bulging up during baking.

Preheat the oven to 170 °C fan. Bake the base for 10 minutes with the beans, then remove the paper and beans and bake for a further 10 minutes, until the base is nicely golden brown.

Soak the gelatine leaves for a few minutes in cold water until soft. Meanwhile, whisk the egg yolk and sugar until fluffy, until the mixture becomes paler and airy.

Stir the low-fat quark into the egg mixture until you have a smooth cream. Squeeze the soaked gelatine well and then melt it over low heat. Also zest the half lime right away and add the zest to the quark mixture.

First add a spoonful of the quark mixture to the melted gelatine and stir the two together – this evens out the temperatures and prevents lumps. Then quickly and carefully stir the tempered gelatine into the rest of the mixture. Whip the full cream until stiff and gently fold it into the quark mixture so the cream stays nice and airy.

Once the tart base has cooled completely, warm the White couverture to about 40 °C and brush it thinly onto the base with a brush – this layer protects the pastry from the moisture of the cream.

Spread the finished quark cream onto the sealed base and smooth it out. Fill the remaining cream into a piping bag with a round piping nozzle (approx. 18 mm) and pipe small cream swirls onto the surface. Now place the tart in the fridge for about 3 hours so the cream sets nicely. Decorate it with fresh fruit, a little lime zest and a few mint leaves only just before serving.