Quark Tart with Lemon Zest on an Almond-Coconut Crust

Butter, Coconut flour, Almond flour, Egg, Stevia, Table salt, Cottage cheese, Egg, Stevia, Egg yolk, Lemon zest, Vanilla, Almond

Mix: 3 min. Knead the dough: 5 min. Let it stand: 10 min. Cooking: 5 min. Bake in the oven: 12 min. Blend or grind: 4 min. Cooking: 3 min. Mix: 3 min. Bake in the oven: 30 min. Let it stand: 10 min. Slice: 3 min. Fry: 2 min. Cool down: 30 min.

Crust

Combine the coconut flour (55 g), almond flour (50 g), stevia (12 g), and table salt (1 g), breaking up any lumps. Add the egg (50 g) and slightly softened but not hot butter (80 g), cut into small pieces. Knead just until a soft dough forms, then leave it to rest for 10 minutes.

Prepare a 20 cm springform pan by lining its base with silicone-coated parchment. Press the dough evenly over the base and up the sides, forming a shallow rim.

Bake the crust in a preheated oven at 180°C for 10–12 minutes, until the edges are lightly golden.

Filling

If the cottage cheese (400 g) has excess whey, drain it through a sieve, then blend it until smooth; do not thicken the filling with flour. Add the egg (50 g), egg yolk (18 g), stevia (24 g), vanilla (2 g), and finely grated lemon zest (5 g), removing only the yellow peel. Mix until smooth.

Prepare the tart for its second bake: pour the filling into the prebaked shell and level the top. Bake at 180°C for 25–35 minutes, until the edges are set and the center still wobbles slightly. If the top darkens too quickly, loosely cover the pan with foil for the final 10 minutes.

Garnish

Let the tart stand in the pan for 10 minutes so the filling can stabilize, then release the ring and remove the parchment.

While the tart cools, thinly slice the almonds (8 g) and toast them in a dry skillet until lightly golden. Scatter them over the tart and let it cool completely before slicing.