Raspberry tart with chocolate base

Ingredients for 4 servings:

• 150 g raspberries, frozen
• 50 g powdered sugar
• 250 g low-fat curd cheese
• 3 sheets of gelatin
• 1 dl full cream, whippable
• 80 g chocolate, dark
• 15 small tartlets, e.g. made of shortcrust pastry, approx. 3 cm in diameter

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

simple and super, no baking

Heat the chocolate in a pan, then brush it into the tartlet cases. Chill the cases. Place the raspberries, powdered sugar, and low-fat quark in a bowl and blend with a hand blender until smooth. Soak the gelatine in cold water for about 5 minutes, drain well, and heat it in a pan with 3 tablespoons of water until the gelatine has melted. Remove the pan from the heat. Stir 1-2 teaspoons of the raspberry mixture into the pan with the gelatine, stirring constantly to cool the gelatine and avoid lumps. Then add the gelatine to the bowl with the raspberry mixture. Chill the mixture. Meanwhile, whip the cream. Fold the cream into the raspberry mixture as soon as it begins to set. Pour the cream and raspberry mixture into the chocolate-brushed tartlet cases. Chill the tartlets for about 3-4 hours. Enjoy the tartlets within a day.