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🍽️ Small Quark Tartlets

292 kcal · 30 min · 4 servings

Ingredients

• Flour (100 g each)
• Cornstarch (100 g each)
• 60 g ground almond kernels
• 2 tsp baking powder
• 1 egg
• 150 g sugar
• 120 g soft butter
• 120 g sour cream
• 150 ml buttermilk
• 250 g quark
• 1 untreated orange (2 tsp grated zest)
• 3 sheets white gelatin
• 2 tbsp white wine
• 125 ml whipping cream
• 60 g sliced almonds
• 1 muffin baking tray (with 12 indentations)

Instructions

1. 1. Grease the muffin baking tray with some fat and place it in the refrigerator.
2. 2. Mix flour, cornstarch, ground almonds, and baking powder in a bowl.
3. 3. Lightly beat the egg in a separate bowl.
4. 4. Add 100 grams of sugar, the butter, the sour cream, and the buttermilk to the egg and mix everything well.
5. 5. Fold in the flour mixture until the dough is moist and homogeneous.
6. 6. Fill the dough into the indentations of the prepared baking tray.
7. 7. Bake the tartlets in the preheated oven at 180 degrees for 20 minutes.
8. 8. Let the tartlets rest in the tray for another 5 minutes.
9. 9. Remove the tartlets and let them cool completely on a wire rack.
10. 10. Mix the quark (curd cheese) with the remaining sugar and the orange zest.
11. 11. Soak the gelatin in cold water, squeeze it well, and dissolve it in warm wine.
12. 12. Stir the dissolved gelatin into the quark mixture.
13. 13. Whip the cream until stiff and gently fold it into the quark cream.
14. 14. Place the cream in the refrigerator for 2 hours to let it set.
15. 15. Slice the cooled muffins horizontally through the middle.
16. 16. Spread the quark cream onto the bottom halves of the muffins.
17. 17. Reassemble the tartlets by placing the top halves on top.
18. 18. Fill the remaining cream into a piping bag.
19. 19. Decorate the tartlets with the cream from the piping bag.
20. 20. Garnish the tartlets with almond slices at the end.

Nutrition per serving

• kcal: 292
• Protein: 7 g · Fett/Fat: 20 g · Carbs: 20 g