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Curd tart with red wineplum sauce Recipe

Curd tart with red wineplum sauce

Recipe Ingredients for Curd tart with red wineplum sauce

AmountIngredient
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.


 

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