Quark and mango tarts

Quark is a fresh cheese of similar consistency to ricotta but much lower in fat. It's sold at delicatessens. If unavailable, use reduced-fat fresh ricotta or reduced-fat cream cheese.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Quark and mango tarts
  • 2 egg whites, at room temperature
  • 1/2 cup caster sugar
  • 1 cup desiccated coconut
  • 200 gram quark
  • 1 teaspoon vanilla bean paste
  • 1 mango, cheeks removed, thinly sliced


Quark and mango tarts
  • 1
    Preheat oven to 180°C/160°C fan forced. Grease 4 x 9cm (base measurement) fluted tart tins with removable bases. Place on a baking tray.
  • 2
    Using an electric mixer, beat egg whites in a clean, dry bowl until soft peaks form. Gradually beat in half the sugar, 1 tablespoon at a time. Beat well between each addition until sugar dissolves. Fold in coconut.
  • 3
    Spoon coconut mixture equally into prepared tins. Level surface. Bake for 8 minutes or until light golden. Cool tarts slightly.
  • 4
    Combine quark, vanilla and 2 tablespoons of the remaining sugar in a bowl. Spoon mixture over coconut bases in tins. Level surface. Chill for 15 minutes.
  • 5
    Preheat an oven-grill on high. Remove tarts from tins. Place on a baking tray. Arrange mango over top of quark mixture. Sprinkle with remaining sugar. Grill for 1 minute or until sugar caramelises. Serve.

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