ADVOCAAT TART
The perfect recipe for the Easter time.
Shortcrust
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300g flour
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200g cold butter
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100g sugar
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1 pinch of salt
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4 tablespoons cold water
Advocaat filling
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50ml advocaat
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250ml cream
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250g quark
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50g sugar
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1 sachet custard
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2 tablespoons soft cheese
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3 leaves gelatine
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Mix the flour with the pinch of salt and sugar. Then cut the butter into small cubes and add to the flour mixture. Either knead with your hands or with a food processor until you get many crumbles. Quickly mix the cold water to the dough and knead well until the dough forms a ball. Wrap the dough in foil and put it in the fridge for at least30 minutes.
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Roll out the dough thinly on a floured work surface and press it into the tart pan.
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Blind bake the shortcrust at 180°C / 350°F for 20 minutes. If available, place ceramic baking balls on the dough to prevent it from rising. Allow to cool down completely after baking.
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Mix the quark with the sugar, the advocaat and the custard. Stir in the soft cheese and set aside for a short time.
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Whip the cream until stiff and fold into the quark mixture.
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Soak the gelatine in cold water for 5 minutes, squeeze and heat until the gelatine is liquid. Stir one to two tablespoons of the quark-cream mixture into the gelatine and then mix with the complete mixture.
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Pour the cream into the chilled shortcrust and flatten. Chill the tart for at least 4 hours.