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36
I. Kwark-slagroomvulling
Ingrediënten
500 g kwark
100 g suiker
100 ml melk
1 pakje vanillesuiker
sap van 1 citroen
12 witte gelatinebladen
500 ml room
Voor het bestrooien
poedersuiker
Bereiding
Meng voor de vulling de kwark met de
suiker, de melk, de vanillesuiker en het
citroensap. Laat de gelatine in koud
water inweken. De gelatine daarna uit‐
drukken en oplossen (in de microgolf‐
oven met 450 Watt in 20 seconden of
op een lage stand op de kookplaat).
Doe een kleine hoeveelheid van de
kwark bij de gelatine en meng het ge‐
heel.
Dit mengsel roert u vervolgens door de
overige kwarkmassa. Laat de massa in
de koelkast afkoelen. Herhaaldelijk
doorroeren. Wanneer de roersporen
zichtbaar blijven, mengt u de stijfge‐
klopte room erdoorheen.
Leg een bodem op een taartschaal.
Bestrijk de bodem met de kwark-room‐
massa. Bestrijk de bodem met de
kwark-room-massa. Leg de bodem er‐
op.
Koel de taart goed. Bestrooi de taart
voor het opdienen met poedersuiker.
Tip
Als variatie kunt u ca. 300 g uitgelekte
zure kersen (of partjes mandarijn of
stukjes abrikoos) aan de kwark-room‐
massa toevoegen.
36


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