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KWARKTAART
Voor het deeg:
150 g bloem
70 g suiker
1 zakje vanillesuiker
1 ei
70 g zachte boter
Voor de kwarkmassa:
3 eiwitten
50 g rozijnen
2 eetlepels rum
750 g magere kwark
3 eidooiers
200 g suiker
sap van 1 citroen
200 g crème fraîche
1 pakje puddingpoeder, vanillesmaak
Donkere springvorm met een doorsnee van 26 cm, ingevet
Bloem in een kom doen. De overige ingrediënten toevoegen en met een
garde het deeg bereiden. Het deeg aansluitend 2 uur in de koelkast
plaatsen.
Met ca. 2/3 deel van het deeg de ingevette bodem van de springvorm
beleggen en meerdere keren met een vork inprikken.
Met het resterende deeg een 3 cm hoge rand vormen.
Het eiwit met de garde stijf slaan. Rozijnen wassen, goed laten uitlek-
ken, met rum overgieten en goed laten intrekken.
Meng magere kwark, eigeel, suiker, citroensap, crème fraîche en pud-
dingpoeder in een kom.
Tot slot het stijfgeslagen eiwit en de rozijnen voorzichtig met de kwark-
massa mengen.
Het geheel in de springvorm doen en in de oven plaatsen.
21


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