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Mango-Kiwi Tart

A fruity summer classic that awakens the longing for more.
1
Tart (Ø 25cm)
60
Minutes

Normal

Ingredients

For the tart base:
For the filling:
  • 200g mango, thawed
  • 100g low-fat quark
  • 60g mascarpone
  • 30g powdered erythritol
  • 3 sheets of gelatin
  • 30ml hot water.
For the topping:
  • 3 fresh kiwis (200g)

Instructions

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1
Beat eggs and erythritol for 5 minutes until the mixture has doubled in size and is nice and thick.
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2
Now mix the flour types together with baking powder and salt and sift into the egg mixture to avoid lumps.
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3
Gradually fold the flour into the mixture to avoid too much air escaping from the dough.
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4
Now grease the tart pan (Ø 25cm).
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5
Fill in the dough, smooth it out, and bake in a preheated convection oven at 160°C for 20 minutes.
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6
Place mango in a tall mixing jug, puree smoothly with a hand blender, and set aside.
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7
Now mix mascarpone and low-fat quark together until a homogeneous mass is formed.
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8
Now add the mango puree to the quark mixture.
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9
Sift powdered erythritol through a kitchen sieve into the mixture to avoid lumps. Then mix again.
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10
Dissolve the gelatin sheets in 30ml of hot water.
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11
Now add this to the mango puree and mix again.
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12
Now evenly spread the mango mixture over the cake base.
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13
Now chill the cake for at least 4 hours.
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14
Finally, cut kiwis into the desired shape and garnish the tart.

Average values per portion

Energy (kJ)
794
Energy (kcal)
190
Fat
9.3g
Carbs
9.8g
Fiber
5.8g
Protein
15g
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