Quark Summer Fruits Tart
Quark, the fat free soft cheese, has proven itself to be pretty versatile, whether you’re using it for a creamy macaroni cheese or a topping for a light and airy carrot cake, it tastes great.
Seeing as the sun is still shining we’ve come up with a Quark summer fruits tart recipe that we wanted to share with you – it’s light, bright and creamy and perfect for an afternoon treat.
For the pastry
- 200g plain flour
- 100g butter, cubed
- 3 tbsp sugar
- a pinch of salt
- 3 tbsp water
For the filling
- 200ml double cream
- 500g Lake District Dairy Co Quark
- 200g icing sugar
- Half a punnet of ripe strawberries
- Couple of drops of vanilla essence
For the topping
- A punnet of raspberries
- Half a punnet of strawberries, sliced thinly
- Half a punnet of blueberries
To make the pastry
Place the flour, butter, sugar and salt into a food processor and pulse 10 times, or until everything is mixed together.
Add 2 ½ tablespoons of water and pulse a further 10 times. If the mixture starts to clump together, it’s ready, otherwise add another ½ tablespoon of water and pulse a few more times.
Transfer to a floured work surface and bring the pastry into a ball with your hands. Roll into the desired size, fit into the tart tin and gently press into all the edges. Fold the pasty over the edge of the tin and roll a rolling pin over the top of the tin to cut it to size. To allow for shrinking whilst baking, use your fingers to push the edges of the pastry roughly ½ cm above the edge of the tin. Leave in the fridge to cool for 30 minutes.
Pre-heat your oven to 200°C. Prick all over the base of the pasty with a fork, line with baking parchment and beans and bake for 20-25 minutes, until the pasty is golden.
Remove from the oven and allow to cool slightly before lifting out the parchment and beans. Carefully remove the pasty from the tin and leave to cool further on a wire rack.
To make the filling
Wash and dry the food processor bowl. Pour in the cream and quark and mix until thick. Add the strawberries and blend until smooth.
Pour the liquid into the cold pastry case, to nearly full, allowing space for the topping, and leave to set in the fridge overnight, or as long as you can.
Once set, slice up the fruit and place in a pretty concentric pattern. We took inspiration from Cressida Bell’s book on cake decorating to make a spectacular summer fruits tart.