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🍰 Lime Quark Tartlets

776 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 125 g cold butter
• 1 pinch salt
• 1 egg
• 2 tbsp almond slivers
• 50 g white chocolate
• 1 can pineapple (in pieces 340 g drained weight)
• 1 untreated lime
• 200 g quark
• 50 g powdered sugar
• 2 sheets white gelatin
• 2 tbsp coconut flakes

Instructions

1. 1. Place the flour on a clean work surface and mix it with a pinch of salt.
2. 2. Make a well in the center of the flour mixture.
3. 3. Cut the cold butter into small cubes and arrange them around the well.
4. 4. Place the egg in the center of the well.
5. 5. Pour about two to three tablespoons of lukewarm water into the well.
6. 6. Chop all ingredients together with a knife until small crumbs form.
7. 7. Quickly knead the crumbs with your hands into a smooth dough.
8. 8. Shape the dough into a ball.
9. 9. Wrap the dough ball in cling film.
10. 10. Let the dough rest in the refrigerator for about 30 minutes.
11. 11. Preheat the oven to 180 degrees.
12. 12. Work with a little flour and roll out the dough thinly.
13. 13. Line the greased tartlet molds with the dough.
14. 14. Bake the tartlet bases in the oven for 12 to 15 minutes.
15. 15. Remove the tartlets from the oven and let them cool for a short time.
16. 16. Carefully release the tartlets from the molds.
17. 17. Let the tartlets cool completely.
18. 18. Toast the almond slices in a pan without fat.
19. 19. Finely chop the chocolate.
20. 20. Place the pineapple pieces in a sieve and let them drain.
21. 21. Catch the pineapple juice in a bowl.
22. 22. Wash the lime in hot water and dry it.
23. 23. Finely grate the lime zest.
24. 24. Squeeze the lime juice.
25. 25. Stir the drained quark until smooth.
26. 26. Mix the quark with powdered sugar, lime zest, and lime juice.
27. 27. Soak the gelatin in cold water.
28. 28. Combine the chopped chocolate, toasted almond slices, and coconut flakes.
29. 29. Sprinkle half of the chocolate mixture evenly over the tartlet bases.
30. 30. Gently heat two tablespoons of the collected pineapple juice.
31. 31. Squeeze the soaked gelatin well.
32. 32. Dissolve the gelatin in the warm pineapple juice while stirring.
33. 33. Stir two tablespoons of the quark cream into the gelatin mixture.
34. 34. Carefully fold the gelatin mixture into the remaining quark cream.
35. 35. Spread the cream evenly over the tartlets.
36. 36. Smooth the surface of the cream.
37. 37. Top the tartlets with the drained pineapple pieces.
38. 38. Place the tartlets in the refrigerator for about four hours.
39. 39. Sprinkle the tartlets with the remaining chocolate mixture before serving.

Nutrition per serving

• kcal: 776
• Protein: 19 g · Fett/Fat: 41 g · Carbs: 81 g