Poptart-Style Quark Tart with Fresh Fruit and Lime
Fresh, light and a feast for the senses
Hello lovely bakers!
Are you looking for a dessert that tastes of summer yet comes together in no time? Then this poptart-style quark tart is exactly your thing! The crisp shortcrust pastry base, the delicately creamy quark filling and the colourful fruit topping make it a real eye-catcher on any coffee table. This tart is elegant yet refreshingly simple to make – just the kind of dessert you love to share over a coffee with friends or family. And the best part: the base and the cream can be prepared in a relaxed way the day before, so all that's left on the day itself is the decorating. A perfect balance between indulgence and lightness, entirely in the spirit of Cakelicious.
Ingredients
Quark cream
Decoration
Step by step: the poptart quark tart
Make the shortcrust pastry
Beat the butter, sugar and salt until fluffy and pale. Add the whole egg little by little, working it in well each time. Fold 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 put it in the fridge.
Add the flour
Fold 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 put it in the fridge.
Swiss white flour, 1 kg
Roll out the base
Roll out the chilled dough to about 3 mm thick.
Swiss white flour, 1 kg
Krone tart tin, Ø 30 cm, removable base
Line the tin with the base
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 gently onto the dough to trace the perfect size – this gives you an exact fit for the cut-out in the middle.
Krone tart tin, Ø 30 cm, removable base
250ml non-stick spray
Trim the edge and prepare the base
Neatly trim the edge to about 2 cm high with a pastry wheel. Cut a piece of baking paper to fit and lay it on the base. Spread the ceramic baking beans over it – this stops the base from doming up as it bakes.
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 another 10 minutes, until the base is nicely golden brown.
Baking beans
Prepare the quark cream
Soak the gelatine leaves in cold water for a few minutes until soft. Meanwhile, whisk the egg yolk and sugar until light and airy.
Professional leaf gelatine, 150 pieces
Stir in the quark & melt the gelatine
Stir the low-fat quark into the egg mixture until you have a smooth cream. Squeeze out the soaked gelatine well, then melt it on a low setting.
Professional leaf gelatine, 150 pieces
Work in the gelatine & fold in the cream
Carefully stir the gelatine into the mixture so it is evenly distributed. Whip the full cream until stiff and gently fold it into the quark mixture, so the cream stays airy.
Professional leaf gelatine, 150 pieces
Seal the base, fill & decorate
Once the tart has cooled completely, warm the white couverture to about 40 °C and brush it thinly onto the base with a brush.
Spread the finished quark cream over the sealed base and smooth it out. Fill the remaining cream into a piping bag fitted with a round piping nozzle (about 18 mm diameter) and pipe small cream tufts onto the surface. Finally, decorate the tart with fresh strawberries, a little lime zest and a few mint leaves.
White couverture, Edelweiss 36%, 0.5 Kg, Felchlin
Round piping nozzle - opening: 18 mm
Disposable piping bag - 41cm - 24 pcs
Poptart-Style Quark Tart with Fresh Fruit and Lime
Ingredients
Shortcrust pastry
Quark cream
Decoration
Equipment
Preparation
- Shortcrust pastry: Beat butter, sugar and salt until fluffy, work in the egg, fold in the flour, chill.
- Base: Roll out, line the tin, prick, trim the edge.
- Blind baking: 10 min. with ceramic beans, 10 min. without, at 170 °C fan.
- Quark cream: Whisk egg yolk with sugar until fluffy, stir in the quark, work in the gelatine, fold in the cream.
- Sealing: Brush the cooled base thinly with melted white couverture.
- Filling & decorating: Spread on the cream, pipe tufts, decorate with fruit, lime zest and mint.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Professional leaf gelatine, 150 pieces
Swiss white flour, 1 kg
White couverture, Edelweiss 36%, 0.5 Kg, Felchlin
250ml non-stick spray
Equipment
Round piping nozzle - opening: 18 mm
Krone tart tin, Ø 30 cm, removable base
Disposable piping bag - 41cm - 24 pcs
Baking beans
Delivery in 1–2 working days · Free shipping from CHF 100
To make sure it turns out perfectly
Fresh fruit releases moisture that can soften both the quark cream and the shortcrust pastry base. So place the fruit on the cream only just before serving, never several hours in advance.
Brush the fruit with a little warmed, neutral cake glaze – this not only gives an appetising shine but also protects the fruit from drying out in the air.
Brush the cooled base thinly with melted white couverture. This fine layer protects the pastry from the moisture of the cream and adds a touch of flavourful refinement too.
FAQ
The temperature difference was too great. Always temper the melted gelatine first with a little of the quark mixture and then work it in quickly – otherwise the cold mixture makes the gelatine set instantly.
Berries, stone fruit and grapes are ideal. Avoid fresh kiwi, pineapple, papaya and figs: their enzymes break down the gelatine and the cream turns liquid again. Cooked – for example as a compote – they are no problem.
The dough was too warm or overworked. Work it only until it just comes together, and chill the lined tin once more before baking – then the edge keeps its height.
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