A quark tart is nice and fresh when it’s a bit warmer out and of course always good with a Bastogne biscuit base. But other variations are possible, why not try coconut biscuits, butter ginger biscuits or cantucci? With drier biscuits such as biscotti or cantucci, add more butter (approx. 25 g).
Can’t find the cress? It is also delicious without. Or sprinkle with a few small mint leaves.
Line the base of the springform with baking paper. Mill the Bastogne biscuits into fine crumbs in the food processor. Meanwhile, melt the butter in a saucepan and add the butter to the crumbs while the machine is running. Spread the mixture over the base of the springform and press it down firmly. Put in the fridge until needed.
Soak the gelatine in cold water for at least 5 minutes. Remove the crowns from the strawberries. Squeeze out the lime and puree 100 g strawberries with the lime juice and sugar with a hand blender or in a countertop blender until smooth.
Heat the strawberry puree in a saucepan until it begins to boil. Remove from the heat and add the squeezed-out gelatine and stir until the gelatine has dissolved. Leave to cool slightly.
Beat the whipped cream until stiff with the mixer. Mix the strawberry puree with the quark and then fold in the whipped cream as lightly as possible. Spread the strawberry cream over the tart bottom. Leave the tart in the fridge to stiffen for at least 4 hours.
Remove the springform pan and garnish the tart with the strawberries and cress.
