Creamy Quark Tart with Shortcrust Base

Thermomix recipe: Creamy Quark Tart with Shortcrust Base. Ready in 55 minutes. Serves 8. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 200 g plain flour
• 100 g cold butter, cubed
• 75 g caster sugar
• 1 large egg yolk
• Pinch of salt
• 1/2 tsp lemon zest (from 1/2 lemon)
• 6 gelatin leaves (approx. 10-12 g)
• 50 ml fresh lemon juice
• 500 g full-fat quark
• 100 g caster sugar (for filling)
• 1 tsp vanilla extract
• 300 g cold heavy cream (at least 30% fat)

Instructions

1. Preheat oven to 180°C (350°F). Grease and line a 24 cm springform pan with baking paper.
2. Add flour, 75 g caster sugar, salt, and lemon zest to the mixing bowl. Mix 5 sec / Speed 5.
3. Add cold butter cubes and egg yolk to the bowl. Mix 20 sec / Speed 5 until a crumbly dough forms. If needed, mix a further 10 sec / Knead mode.
4. Gather the dough, flatten slightly, wrap in cling film, and refrigerate for 30 minutes.
5. Roll out the chilled dough between two sheets of baking paper or on a lightly floured surface. Carefully transfer the dough to the prepared springform pan, pressing it evenly over the base and creating a small edge (about 2-3 cm high). Prick the base several times with a fork.
6. Line the dough with baking paper and fill with baking beans or dried pulses. Blind bake for 15 minutes.
7. Remove the baking paper and beans, then bake for another 10 minutes, or until the base is lightly golden. Let the tart base cool completely in the pan on a wire rack.
8. While the base cools, prepare the gelatin. Soak the gelatin leaves in a bowl of cold water for 5-10 minutes until softened.
9. Add lemon juice to the clean mixing bowl. Heat 2 min / 50°C / Speed 1.
10. Squeeze excess water from the softened gelatin leaves and add them to the warm lemon juice in the bowl. Mix 10 sec / Speed 2 until completely dissolved. Set aside to cool slightly (but not set).
11. Clean and thoroughly dry the mixing bowl. Insert the butterfly whisk.
12. Add cold heavy cream, 100 g caster sugar, and vanilla extract to the bowl. Whip 1-2 min / Speed 3.5, or until stiff peaks form. Watch carefully through the lid to avoid over-whipping. Remove the whipped cream and set aside.
13. Remove the butterfly whisk. Add quark and the cooled gelatin-lemon mixture to the bowl. Mix 20 sec / Speed 3 until well combined.
14. Gently fold the whipped cream into the quark mixture using a spatula, or briefly mix 5 sec / Speed 1 / Reverse to combine without deflating the cream.
15. Pour the quark filling evenly over the cooled tart base in the springform pan. Smooth the top with a spatula.
16. Refrigerate the tart for at least 4-6 hours, or preferably overnight, until completely set.
17. Carefully remove the tart from the springform pan. Serve chilled, optionally garnished with fresh berries or lemon zest.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.