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🍰 Fluffy Quark Pancake Tarts with Berries

485 kcal · 30 min · 4 servings

Ingredients

• 300 ml Milk
• 150 g Flour
• 2 Eggs
• 2 tbsp liquid Butter
• 1 tbsp Sugar
• 1 pinch Salt
• Butter (for frying)
• 400 g Quark
• 0.5 tsp Orange zest
• 100 ml Whipping cream
• 30 g Sugar
• 2 tbsp Vanilla sugar
• 200 g Blueberries
• 4 tsp Honey
• fresh Blueberries
• Mint

Instructions

1. 1. Mix the milk and flour in a bowl until smooth and lump-free.
2. 2. Add the eggs and stir them well into the batter.
3. 3. Stir in the melted butter, sugar, and a pinch of salt.
4. 4. Let the batter rest in a quiet place for 10 to 15 minutes.
5. 5. Heat a frying pan and add some butter to grease the bottom.
6. 6. Pour a portion of batter into the pan and spread it out relatively thickly.
7. 7. Fry the pancakes over medium heat for 2 to 3 minutes on each side until golden brown.
8. 8. Repeat the process with the remaining batter until four pancakes are baked.
9. 9. Let the finished pancakes cool down completely.
10. 10. Whip the cream in a separate bowl until stiff.
11. 11. Mix the quark (curd cheese) smooth with the orange zest, sugar, and vanilla sugar.
12. 12. Wash the berries, remove any stems, and pat them dry.
13. 13. Gently fold the washed berries into the quark mixture.
14. 14. Gently fold the whipped cream into the quark and berry mixture.
15. 15. Cut out 12 circles from the cooled pancakes using an 8 cm diameter dessert ring.
16. 16. Layer three pancake circles into a dessert ring, filling the gaps with the quark cream.
17. 17. Repeat this for four tarts and seal each one with a final pancake circle on top.
18. 18. Place the tarts on plates and carefully lift the rings straight up and off.
19. 19. Drizzle each tart with one teaspoon of honey.
20. 20. Garnish the tarts with fresh blueberries and mint leaves.

Nutrition per serving

• kcal: 485
• Protein: 23 g · Fett/Fat: 25 g · Carbs: 47 g