Peach cheesecake muffins

Ingredients for 12 servings:

• 180 g flour
• 50 g butter
• 1 egg(s)
• 1 pinch of salt
• 50 g sugar
• 1 packet of vanilla sugar
• 1 tbsp water or milk
• 2 eggs
• 50 g sugar
• 300 g quark, low-fat
• 80 g butter
• ½ pack of pudding powder, vanilla
• 1 class can/n peach(s) , (drained weight 240g)
• n. B. Brittle, (hazelnut)

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

For the shortcrust pastry, knead all the ingredients together, shape the dough into a ball, and chill for 30 minutes. For the filling, first separate the egg. Beat the egg whites until stiff and set aside. Beat the egg yolks with the sugar and butter until fluffy, then stir the quark and custard powder into the mixture. Drain the peaches, cut them into small pieces, and stir them into the mixture. Finally, carefully fold in the beaten egg whites. Roll out the shortcrust pastry (not too thinly) and cut out circles about 12 cm in size. Place these in a greased muffin tin and lightly press the edges down. Then spoon the filling onto the shortcrust pastry. Finally, sprinkle some brittle on top. Bake the muffins at 200°C for about 25-30 minutes. Let them cool and carefully turn them out of the tin. Sprinkle with powdered sugar, if desired.