Curd tart with red wineplum sauce Recipe
Recipe Ingredients for Curd tart with red wineplum sauce
Amount | Ingredient |
---|---|
Red wine-plum sauce | |
75 grams | Brown sugar |
500 cl | Red wine |
300 grams | Plums |
1 tsp | Cornstarch possibly more |
For the souffle | |
250 grams | Quark |
125 grams | Yogurt |
4th Eggs, possibly more depending on size | 100 grams |
Sugar | 50 g |
Flour | 1st grated peel of one small |
Lemon | 1 Prov |
Salt | 2 tsp |
Baking powder | |
Vanilla extract (powder or liquid) | |
Butter for greasing the ramekins | 50 g |
Brown sugar |
Curd tart with red wineplum sauce Recipe Directions
Souffle: give quark and yogurt in a bowl. Separate the eggs, egg yolks to give yoghurt quark mass. Gently rub the lemon zest and season to taste with the vanilla flavor of the mass.
Then add the flour and stir; egg whites until stiff and carefully fold. Small casserole or pudding molds ausfetten and sprinkle with brown sugar, 3 / 4 full with batter and fill at 180 ° C for 30 minutes in a convection oven bake. In the upper and lower heat slightly longer. Always keep in mind the souffle so as not to brown.