🍰 Juicy Blackberry Quark Tartlets

Name: Juicy Blackberry Quark Tartlets
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g spelt whole wheat flour (+ 1 heaped tbsp for working); 35 g cocoa powder (5 tbsp; strongly defatted); 1 pinch salt; 50 g raw cane sugar; 125 g cold, cubed butter; 2 eggs; 250 g blackberries; 1 lime; 1 vanilla pod; 100 g crème fraîche; 250 g low-fat quark; 1 tbsp maple syrup; 15 g dark chocolate to taste (at least 70% cocoa content)

369 kcal · 30 min · 4 servings

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Ingredients

250 g spelt whole wheat flour (+ 1 heaped tbsp for working)
35 g cocoa powder (5 tbsp; strongly defatted)
1 pinch salt
50 g raw cane sugar
125 g cold, cubed butter
2 eggs
250 g blackberries
1 lime
1 vanilla pod
100 g crème fraîche
250 g low-fat quark
1 tbsp maple syrup
15 g dark chocolate to taste (at least 70% cocoa content)

Instructions

1. Put flour, cocoa powder, salt, and sugar into a bowl and mix them.
2. Add the butter and the egg.
3. Knead the ingredients with your hands until you have a soft dough.
4. Cover the dough and let it rest in a cool place for 30 minutes.
5. Gently rinse the blackberries under running water.
6. Let the berries drain well.
7. Cut the blackberries in half or quarters depending on their size.
8. Rinse the lime under hot water and dry it.
9. Finely grate the zest of the lime.
10. Cut the lime in half.
11. Squeeze the juice from the lime.
12. Slice the vanilla pod lengthwise.
13. Scrape out the seeds (pulp) from the pod.
14. Put crème fraîche, quark, half of the lime zest, a few splashes of lime juice, maple syrup, vanilla seeds, and the remaining egg into a bowl.
15. Stir the mixture until smooth.
16. Divide the dough into four equal pieces.
17. Lightly dust a work surface with flour.
18. Roll each piece of dough into a round shape (about 14 cm in diameter).
19. Place the dough circles into four tartlet molds.
20. Spread the quark filling evenly over the dough bases.
21. Place the blackberries on the filling.
22. Preheat the oven to 180 °C conventional heat (160 °C fan-assisted; gas mark 2–3).
23. Bake the tartlets for 30 to 35 minutes until golden brown.
24. Remove the tartlets from the oven.
25. Let them cool in the molds for 10 minutes.
26. Carefully release the tartlets from the molds.
27. Garnish them as desired with the remaining lime zest and grated chocolate.

Nutrition per serving

kcal: 369
Protein: 12 g · Fett/Fat: 20 g · Carbs: 34 g