Today, I'm going to share with you a Swiss recipe that I have loved since childhood: "Quarktorte" or "Quark Tart".
In Switzerland as well as in Germany or Austria (Käsekuchen), we like to eat a kind of lighter version of cheesecake called "Quarktorte". It is made with "quark cheese" (see infos), a kind of fresh cheese of central European origin that is also known as "curd cheese". This tart is sometimes prepared without any kind of pastry base. In some ways, it is a little similar to the Polish "Sernik", the "Brocciù Tart (Fiadone)" of the Corsicans or the Italian "Ricotta Tart"...
This "Quarktorte" is really delicious. I highly recommend it to all those who love cheesecakes and tarts. Although, it is extremely light and fluffy textured and doesn't contain as much fat as it's American cousin, this tart is a real stomach filler! But on the other hand, it is particularly enjoyable with it's tangy and fresh cheese taste, lemony aroma and it's honeyed little raisins. Delicate, sweet without exaggeration and ever so scrummy!
This tart will make you discover new horizons in the cheesecake world. A marvelous recipe that deserves attention!
~ Quarktorte Or Swiss Quark Cheese Tart ~
Recipe by "MeinBackbuch.de" and freely adapted by Rosa @ Rosa's Yummy Yums.
Recipe for a 26cm (10 inches) round pan.
Ingredients for the pastry:
One quantity "Shortcrust Patry" (see recipe)
One quantity "Baking Powder Pastry" (see recipe)
Ingredients for the filling:
500g Swiss Magerquark cheese (0% fat, see infos)
3+1 Eggs (~53g), 3 eggs separated + 1 left entire
2/3 Tsp Baking powder
130g (40g+90g) Castor sugar
1 1/2 Tsps Vanilla extract
2/3 Cup Milk
The rind of one lemon, finely grated
Method for the pastry:
1. Make the pastry as directed in the recipes given above.
2. Place the pastry in the prepared tart pan and prick with a fork.
3. Refrigerate while you are preparing the filling.
Method for the filling:
4. Preheat the oven to 200° C (400°F).
5. 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.
6. In another bowl, beat the 3 egg whites and slowly incorporate the leftover sugar (90g) until fluffy and stiff.
7. Gently fold the beaten egg white into the Magerquark mixture so that the filling is homogenous.
9. Sprinkle the raisins evenly over the base of the tart.
10. Pour the filling into the prepared pastry case.
11. 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.
12. Cool in the oven with the door slightly cracked open.
13. After an hour remove from the oven and let cool completely before serving.
If you want a low-fat pastry that is a little bread-like, then you should use the "Baking Powder Pastry" recipe, but if you want a richer and crispier tart base, then choose the "Shortcrust Pastry" recipe.
Instead of "Magerquark" you can use 1/2 fat Quark, Bulgarian cheese, ricotta, low-fat cream cheese, Neufchâtel cheese or petit suisse cheese (or "fromage frais"/"fromage blanc"/"bibeleskaas") although the result will not exactly be the same. The cheese used should be low-fat (0.5%-4.5% fat)...
Sprinkle the tart with some icing sugar.
Eat for teatime or for supper.