Baking: Apricot and Cream Cheese Tartlets for 16-piece Form

5 from 2 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 374 kcal


  • 1 piece Sponge cake - chocolate
  • 3 piece Apricots fresh
  • 150 g Cream cheese, natural
  • 1 a cup Cream 30% fat
  • 3 tablespoon Sugar
  • 3 sheet Gelatin white
  • 1 Splash Lemon juice or grated lemon zest
  • 2 tablespoon Jam, yellow
  • 2 piece Chocolate decor plates


  • Hollow out the sponge cake so that approx. 1 cm of dough remains everywhere. Set the crumbs aside. Brush the inside with the jam.
  • Core the apricots and cut them up to half - we need them for the garnish - mix with the sugar and heat.
  • In the meantime, soak the gelatine in a little cold water and let it swell.
  • Puree the apricots and dissolve the swollen gelatine in the still hot apricot puree. Let this mixture cool down a little.
  • Now stir in the cream cheese and pour the cream into the sponge cake. Chill until the filling has set.
  • Whip the cream and set aside two to three tablespoons. Mix the rest with the biscuit crumbs. To cover the tartlet.
  • Pour the rest of the cream into a piping bag and decorate the tart with it. Cut the remaining half of the apricot into wedges and also use it to "beautify". Place the chocolate decor plates in quarters and on the cream dots.
  • TIP 8: For a large cake, just use three times the amount.


Serving: 100gCalories: 374kcalCarbohydrates: 60.4gProtein: 20.6gFat: 5.1g
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Written by John Myers

Professional Chef with 25 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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