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🍽️ Small Tarts with Cream Cheese and Pomegranate

382 kcal · 30 min · 4 servings

Ingredients

• 150 g wheat wholemeal flour (+ 1 tbsp for working)
• 100 g butter (+ 1 tsp for greasing)
• 50 g raw cane sugar
• 1 egg
• 1 pinch salt
• 2 tsp cocoa powder (highly defatted; 10 g)
• 1 small pomegranate (150 g)
• 100 g low-fat quark
• 100 g cream cheese (30 % fat in dry matter)
• 50 g powdered sugar from raw cane sugar
• 100 g whipping cream
• 1 tbsp rose water
• 2 tbsp roasted pine nuts (30 g)
• unsprayed rose petals (for garnishing)
• legumes for blind baking

Instructions

1. 1. Quickly mix flour, butter, sugar, one egg, and a pinch of salt into a smooth shortcrust dough.
2. 2. If the dough is too dry, add a little cold water.
3. 3. Divide the dough into three equal parts.
4. 4. Wrap two-thirds of the dough and refrigerate for one hour.
5. 5. Kneak cocoa powder into the remaining dough portion.
6. 6. Wrap the dark dough as well and refrigerate for one hour.
7. 7. Grease six small tartlet molds with some fat.
8. 8. Roll the light dough thinly on a floured surface.
9. 9. Cut four circles from the light dough that are about three centimeters larger than the molds.
10. 10. Place the dough circles into four molds and form a rim.
11. 11. Roll the dark dough thinly as well.
12. 12. Cut two circles from the dark dough.
13. 13. Place the dark dough circles into the remaining two molds and form a rim.
14. 14. Prick the dough bases several times with a fork.
15. 15. Cover the bases with baking paper and fill them with legumes (for blind baking).
16. 16. Preheat the oven to 180 degrees (convection 160 degrees or gas level 2 to 3).
17. 17. Bake the tarts blind for 12 to 15 minutes.
18. 18. Remove the tarts from the oven.
19. 19. Remove the baking paper and the legumes.
20. 20. Bake the bases for another five minutes to finish.
21. 21. Remove the tarts from the oven.
22. 22. Let the tarts cool down briefly.
23. 23. Carefully release the tartlet bases from the molds.
24. 24. Place the bases on cake racks.
25. 25. Let the bases cool completely (this takes about 20 to 30 minutes).
26. 26. Halve a pomegranate.
27. 27. Squeeze the juice from one pomegranate half.
28. 28. Remove the seeds from the other pomegranate half.
29. 29. Set aside the pomegranate seeds.
30. 30. Mix quark, cream cheese, powdered sugar, and three tablespoons of pomegranate juice until smooth.
31. 31. Whip cream with rose water until stiff.
32. 32. Gently fold the whipped cream into the cream cheese mixture.
33. 33. Fill the cooled tartlet bases with the cream.
34. 34. Garnish the tarts with pomegranate seeds, pistachios, and rose petals.

Nutrition per serving

• kcal: 382
• Protein: 10 g · Fett/Fat: 21 g · Carbs: 38 g