Quarktorte Swiss Quarkcheese Torte Recipes

QUARKTORTE - SWISS QUARKCHEESE TORTE

Steps:

• Method for the pastry:.
• Make the pastry as directed in the recipes given above.
• Place the pastry in the prepared tart pan and prick with a fork.
• Refrigerate while you are preparing the filling.
• Method for the filling:.
• Preheat the oven to 200° C (400°F).
• With the help of a whisk, mix together the Magerquark, 3 egg yolks, 1 (entire) egg, baking powder, cornstarch, sugar (40g), vanilla extract, milk and lemon rind until well blended.
• In another bowl, beat the 3 egg whites and slowly incorporate the leftover sugar (90g) until fluffy and stiff.
• Gently fold the beaten egg white into the Magerquark mixture so that the filling is homogenous.
• Sprinkle the raisins evenly over the base of the tart.
• Pour the filling into the prepared pastry case.
• Bake for 15 minutes at 200° C (400° F), then reduce the heat to 180° C (350° F) and continue baking for 30-45 minutes until the filling is set.
• Cool in the oven with the door slightly cracked open.
• After an hour remove from the oven and let cool completely before serving.

COURGETTE & DOUBLE CHEESE QUICHE

Steps:

• For the pastry, tip the flour, butter and parmesan into a food processor. Blitz to a rough crumb, then add the yolks and 2 tbsp water. Pulse to a loose dough, then tip the mix out onto a floured surface and knead a few times to a smooth pastry.
• Roll the pastry between two sheets of baking parchment to the thickness of a £1 coin - the disc should be big enough to fit a 20cm tart tin with a loose base. Chill in the fridge for 1 hr.
• While the pastry is chilling, salt the courgette and spring onions, and leave for 1 hr in a colander with a bowl underneath to catch the juices.
• Use the pastry to line the tin. Work it into the corners, then cut away any pastry from the edges. Pop back in the fridge for 10 mins or so.
• Heat oven to 180C/160C fan/gas 4. Line the pastry case with parchment and baking beans, and bake for 20 mins. Lift off the parchment and beans, and continue to bake until the base is fully cooked and biscuity brown. Remove from the oven and leave to cool.
• Tip the courgette and spring onions into a clean tea towel and squeeze out the remaining excess water. Tip into a large mixing bowl and stir through the blue cheese, onion marmalade and thyme. Spread the mix over the bottom of the tart case.
• Whisk together the cream, whole egg and yolks with some seasoning. Pour this over the courgette filling and bake for 30-35 mins until just set. Remove from the oven and leave to cool completely before cutting into slices.