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🍰 Cheese-Cream Tartlets – Smart

310 kcal · 30 min · 4 servings

Cheese-Cream Tartlets – Smart Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Melt the butter in a pot and let it cool down briefly.
  2. 2. Whisk 4 eggs with 50 g sugar and a pinch of salt using a hand mixer for about 7 minutes until creamy.
  3. 3. Sift the flour into a bowl and mix it with the coconut flakes.
  4. 4. Gently fold the flour mixture into the egg cream using a whisk.
  5. 5. Stir the cooled liquid butter into the batter.
  6. 6. Line a baking sheet with baking paper and spread the mixture evenly on top.
  7. 7. Bake the sponge in the preheated oven at 200 °C (convection: 180 °C, gas: setting 3) on the 2nd rack from the bottom for 10 to 12 minutes.
  8. 8. Sprinkle a kitchen towel with 2 tablespoons of sugar.
  9. 9. Remove the sponge base from the tray and place it on the towel with the paper side facing up.
  10. 10. Brush the paper with a little water, wait briefly, and then carefully peel it off.
  11. 11. Cut out 8 circles from the sponge base using a ring cutter (10 cm diameter).
  12. 12. Cover the circles with cling film and set them aside.
  13. 13. Separate the 3 remaining eggs into yolks and whites.
  14. 14. Soak the gelatin in cold water.
  15. 15. Whisk the egg yolks with half of the remaining sugar until creamy.
  16. 16. Heat the milk just before it boils.
  17. 17. Stir the hot milk gradually into the egg yolk mixture.
  18. 18. Heat the mixture in a bowl over a hot water bath while stirring constantly until it becomes creamy.
  19. 19. Squeeze the gelatin well, dissolve it in the hot egg yolk cream while stirring, and let the mixture cool for 5 minutes.
  20. 20. Wash and dry 1 lime, grate 2 teaspoons of zest, and squeeze both limes.
  21. 21. Measure out 8 tablespoons of juice.
  22. 22. Stir quark, lime zest, and lime juice into the egg yolk cream.
  23. 23. Chill the mixture in the refrigerator for about 45 minutes until it starts to set.
  24. 24. Stir the mixture once after 20 minutes.
  25. 25. Whisk the egg whites with the remaining sugar until stiff.
  26. 26. Whisk the cream until stiff as well.
  27. 27. First fold in the cream, then the egg whites into the egg-quark mixture.
  28. 28. Place the cut-out sponge circles into 8 ring cutters (each 10 cm diameter).
  29. 29. Fill the quark-cream mixture into the rings and smooth it out.
  30. 30. Chill the tarts for 2 to 3 hours.
  31. 31. Warm the rings slightly in your palm to let the tarts slide onto plates.
  32. 32. Dust the tarts with powdered sugar to taste and serve.

Nutrition per serving