Ingredients for 10 pieces:
5 slices frozen puff pastry à 75 g
1 sachet of vanilla-flavoured custard powder
200 ml peach-passion fruit syrup
250 g low-fat quark
1 egg (M)
1 tin (240 g) apricots
2 tbsp strawberry jam
2 tsp icing sugar
Grease for the mould
Preparation:
1. Defrost the puff pastry.
2. Mix the custard powder with a little syrup. Bring the remaining syrup to the boil. Stir in the pudding powder and bring to the boil once, stirring vigorously. Allow to cool slightly and stir in the quark. Separate the egg. Beat the egg whites until stiff and stir them in. Stir the egg yolks into the pudding and fold in the beaten egg white.
3. Drain the apricots. Fold the puff pastry slices into a rectangle, leaving the edges slightly folded over each other. Roll out a little. Place a greased tart tin (or other ovenproof dish; 20 cm diameter) with the pastry, pressing the pastry up around the edges. Cut off any overhanging edges.
4. Prick the pastry several times with a fork. Spread the quark and pudding on top. Bake in the preheated oven at 225 degrees (gas: level 4-5, fan oven: 200 degrees) for approx. 15 minutes.
5. Drain the apricots in a sieve. Lightly press the apricots into the curd mixture with the bulge facing downwards and bake the tart for a further 10 minutes. Leave to cool. Fill the apricots with a blob of jam and dust the tart with powdered sugar.
Preparation time approx. 40 minutes + waiting time
Nutritional values per piece approx.:
Calories: 275
Joule: 1153
Protein: 5,7 g
Fat: 12 g
Carbohydrates: 36 g
(FoodCentrale by ddp images)
