This recipe is based on a French classic which my mum and sister made many times due to popular demand. The "light" part is that the original cream is replaced by quark, which is very low in fat but has a lovely creamy consistency and bit extra tang.
Quark is a specialty continental cheese slightly reminiscent of cottage cheese, and can be found in some large supermarkets (like Woolworths or Coles) and delicatessen shops. It is fairly pricy, but can be used for many different recipes as an alternative to cream cheese, thickened cream or other fatty dairy products. It doesn't curdle when heated.
Shortcrust pie casing can be made earlier and frozen, or can be bought pre-made. If hand-made, it must be blind-baked and cooled before filling.
A definite crowd-pleaser - 24 Jan 2011