John Myers
Small Quick Blueberry Quark Tartlets …
The perfect small quick blueberry quark tartlets … recipe with a picture and simple step-by-step instructions.
- 25 g Butter
- 40 g Ladyfingers
- 1 sheet Gelatin white
- 90 g Blueberries fresh
- 1 tablespoon Powdered sugar
- 2 Centiliters Creme de cassis
- 2 sheet Gelatin white
- 200 g Quark
- 2 tablespoon Sugar
- 1 tablespoon Lemon juice
- Melt the butter in a saucepan. Put the ladyfingers in a freezer bag and “run over” them with the rolling pin 😉 (finely crumble). Mix well with the butter.
- Place two dessert rings on a board. Fill in half of the biscuit crumbs and press firmly. Put in the fridge for 20 minutes.
- Soak gelatine in cold water. Wash and dry the blueberries. Bring to a boil in a saucepan with powdered sugar and liqueur. Simmer gently for 5 minutes. Take off the stove. Squeeze out the gelatine well and dissolve it. Spread over the two biscuit bases and refrigerate again.
- Soak gelatine in cold water. Mix the quark with the sugar and lemon juice until creamy. Express the gelatine well and dissolve it. Mix with two tablespoons of quark cream. Add to the rest of the cream and stir in well.
- Fill into the two dessert rings and smooth them out. Place in the refrigerator for about an hour.
- Use a knife to loosen the dessert rings from the tartlets and carefully pull them upwards. Put on dessert plate.
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