John Myers
Multi-fruit Mascarpone and Quark Tartlets
The perfect multi-fruit mascarpone and quark tartlets recipe with a picture and simple step-by-step instructions.
- 600 g Mascarpone
- 250 g Fresh blueberries
- 250 g Fresh blackberries
- 30 g Binder (for mascarpone)
- 50 g Brittle
- 20 g Flaked almonds
- 20 g Pistachios
- 30 g Butter
- 50 g Sugar
- Take round cake molds (diameter approx. 7 cm, height approx. 6 cm) and arrange 2 different mascarpone masses with them. Mixture: Prepare the mascarpone mixture with 30g blueberries, add 20g binding agent and mix. 2. Mixture: Prepare the mascarpone mixture with 30g blackberries and 30g raspberries, add 20g binding agent and mix.
- Now fill the first layer of blueberries into the molds, then fill approx. 1 cm of mascarpone with blueberries. Sprinkle a layer of brittle on top of this filling. Then pour a layer of blackberries into the mold, then again fill approx. 1 cm of mascarpone with blackberries and raspberries. Now cover the last layer with raspberries. Now place the whole fruit tartlets in the freezer for a few minutes. In the meantime, mix the remaining fruits into a smoothie. If you like, you can add a little alcohol. Then take the tartlets out of the freezer, press them out of the mold, spread the fruit sauce over them and decorate with the remaining brittle.
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