Recipes
Scarlet runner beans & quark tartlet
Difficulty level: easy
- 60 Min.Preparation time
- 10Portions
- 170 °COber-/Unterhitze
Dough
- 150 g butter at room temperature
- 3 eggs
- 120 g icing sugar
- 1 TSP vanilla sugar
- 250 g low fat quark
- 425 ml Steirerkraft scarlet runner beans PDO
- 60 g Steirerkraft 1-minute-polenta fine-grain
- 1 tbsp rum
- 1 pinch cinnamon
Garnish
- Fruit cubes
- Rose jelly or any other red jam
- Pre-heat oven to 170 °C
Preparation
- Cover the base of a pie dish with baking paper and hold in place with the outer ring. Pour the Steirerkraft scarlet runner beans from the can and drain off the water. Blend the beans to form a fine purée using a hand-held blender. Then weigh out 100 g of the mixture.
- Separate the eggs and beat the egg whites with half the sugar. Mix the butter with the other half of the sugar and add egg yolks bit by bit. Mix the quark well with scarlet runner beans purée, polenta, rum and cinnamon. Mix the quark-mass with the butter-mass and fold in the beaten egg white. Bake for about 45 minutes at 170 °C.
- 3. Cut into pieces while luke warm, sprinkle with icing sugar and decorate.
Wollsdorf 75 | 8181 St. Ruprecht/Raab
Tel. +43 3178 2525-270 | E: kernothek@steirerkraft.com