in Dessert Recipes

Small cakes with coconut curd cream

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Ingredients for 12 servings:

  • 250 g flour
  • 70 g powdered sugar
  • 130 g butter
  • 1 egg(s)
  • 1 tsp baking powder
  • 200 ml QimiQ, vanilla (substitute whipped cream + cream stiffener + vanilla sugar)
  • 250 g quark (cottage cheese)
  • 120 g powdered sugar
  • 30 g desiccated coconut
  • Blackberries or
  • Cherry(s), candied for decoration

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cream the butter with the egg and icing sugar until creamy and then flour the dough on a board. Divide the dough into 12 equal pieces. Grease and flour a muffin tin well, flatten the dough pieces and press them into the holes, pulling up the edges. Bake in a preheated oven for about 20 minutes. Fill the cooled tarts with cream: Stir QimiQ (room temperature) until smooth and mix well with the remaining ingredients. Decorate with berries or cherries. Substitute: Whip the cream stiffener and vanilla sugar until stiff.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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