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Quark and Hazelnut Date Tart

Serves 4


  • 2 cups plain flour
  • 2 tablespoons ground hazelnuts
  • 2 tablespoons icing sugar
  • 185g Australian butter, chilled and cubed
  • 1 egg, lightly beaten
  • 450g Australian quark cheese
  • 3/4 cup caster sugar
  • 2/3 cup Australian sour cream
  • 2 eggs, lightly beaten
  • 10 fresh dates, pitted and quartered and soaked in 1/4 cup orange-flavoured liqueur
Download Recipe (PDF)


  1. 1. Place flour, ground hazelnuts, icing sugar, butter and egg in a food processor and blend until mixture comes together and forms a ball. Wrap pastry in plastic wrap and refrigerate for 30 minutes.
  2. 2. Roll out pastry between 2 sheets of baking paper to 5mm thickness and use to line a deep 20cm tart tin with removable base. Line pastry with baking paper and load with weights.  Blind bake at 180°C for 10 minutes.  Remove paper and weights and bake for a further 5 minutes. Allow to cool in tin.
  3. 3. Beat the quark and caster sugar with an electric beater until just combined. Add the sour cream and eggs and beat until just combined.
  4. 4. Arrange dates over cooked pastry case and pour quark filling over the fruit. Bake at 160°C for 60-75 minutes or until filling is just set. Cool in oven for 1 hour with the door slightly ajar. Refrigerate overnight. Remove from the refrigerator 15 minutes prior to serving.


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