Schleswig-Holstein Tarte Tropezienne

Ingredients

In this adaptation, we incorporate the flavors and ingredients of Schleswig-Holstein cuisine into the classic Tarte Tropezienne. The original recipe's filling is enhanced with local dairy products, giving it a distinct creaminess. Additionally, we add a topping of almond flakes, which adds a delightful crunch and complements the flavors of the dish. These modifications create a unique fusion of French and Schleswig-Holstein flavors. We alse have the original recipe for Tarte Tropezienne, so you can check it out.

• 300g (10.5 oz) all-purpose flour 300g (10.5 oz) all-purpose flour
• 7g (0.25 oz) instant yeast 7g (0.25 oz) instant yeast
• 50g (1.75 oz) granulated sugar 50g (1.75 oz) granulated sugar
• 1/2 tsp salt 1/2 tsp salt
• 3 large eggs 3 large eggs
• 100g (3.5 oz) unsalted butter, softened 100g (3.5 oz) unsalted butter, softened
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 100g (3.5 oz) quark (a type of German curd cheese) 100g (3.5 oz) quark (a type of German curd cheese)
• 50g (1.75 oz) powdered sugar 50g (1.75 oz) powdered sugar
• 1 tsp vanilla extract 1 tsp vanilla extract
• 50g (1.75 oz) almond flakes 50g (1.75 oz) almond flakes
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 23g, 13g
• Carbohydrates (total, sugars): 37g, 12g
• Protein: 7g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt. Make a well in the center and add the eggs. Mix until well combined.
2. 2.
   Add the softened butter and knead the dough until smooth and elastic. Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Punch down the dough and transfer it to a greased tart pan. Press the dough evenly into the pan, covering the bottom and sides.
5. 5.
   Bake the brioche base for 20-25 minutes, or until golden brown. Remove from the oven and let it cool completely.
6. 6.
   In a mixing bowl, whip the heavy cream until soft peaks form. In a separate bowl, combine the quark, powdered sugar, and vanilla extract. Gently fold the whipped cream into the quark mixture until well combined.
7. 7.
   Spread the cream filling evenly over the cooled brioche base. Sprinkle the almond flakes on top.
8. 8.
   Place the tart in the refrigerator for at least 2 hours to allow the flavors to meld and the filling to set.
9. 9.
   Before serving, dust the tart with powdered sugar. Slice and enjoy!

Treat your ingredients with care...

• Almond flakes — Toast the almond flakes in a dry pan over medium heat until golden brown for enhanced flavor and crunchiness.

Tips & Tricks

• For a Schleswig-Holstein twist, you can add a touch of rum or rum extract to the cream filling.
• If you can't find quark, you can substitute it with Greek yogurt or strained cottage cheese.
• Make sure the brioche base is completely cooled before adding the cream filling to prevent it from melting.
• To achieve a professional-looking dusting of powdered sugar, use a fine-mesh sieve or a powdered sugar shaker.
• Serve the Schleswig-Holstein Tarte Tropezienne chilled for the best taste and texture.

Serving advice

Serve each slice of Schleswig-Holstein Tarte Tropezienne on a dessert plate, accompanied by a dollop of whipped cream and a sprinkle of almond flakes for an extra touch of indulgence.

Presentation advice

To enhance the presentation, garnish the top of the tart with a few fresh berries, such as raspberries or strawberries. The vibrant colors will add visual appeal to the dessert.