Nidelwähe - Swiss Tart Speciality

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Ingredients for 6 portions
  • 300 g Fresh sweet short crust pastry[Tante Fanny], 1 package
  • 100 g Rose hip jam
  • Almond slivers, roasted
  • For the filling
  • 250 g QimiQ Classic, unchilled
  • 125 g Quark 20 % fat
  • 1 tbsp Corn flour / starch
  • 2 Egg(s)
  • 3 tbsp Sugar
  • 1 tsp Vanilla sugar
  • Salt
  • Almond slivers, roasted
  • Powdered sugar
Method
1.
Preheat the oven to 240° C (conventional oven).
2.
Pre-prepare the pastry according to the instructions on the packet.
3.
Line a loose-bottomed cake tin with baking paper and the pastry. Spread with jam and sprinkle with flaked almonds.
4.
For the filling, whisk QimiQ Classic smooth. Add the quark, starch, eggs, sugar, vanilla and salt and mix well.
5.
Pour over the pastry.
6.
Bake in the hot oven for 10 minutes. Reduce the heat to 200° C and bake for a further 20 minutes.
7.
Allow to cool, sprinkle with flaked almonds and dust with icing sugar.