Berry tart with Lillet

Ingredients for 4 servings:

• 4 eggs
• 60 g sugar
• 1 packet of vanilla pudding powder
• 80 g flour
• 400 g frozen wild berries (currants, blueberries, blackberries, raspberries, etc.)
• 8 sheets of white gelatin
• 500 g quark 40%
• 250 g whole milk yogurt
• 100 g sugar
• n. B. Berries of your choice
• 3 sheets of white gelatin
• 150 ml lemonade (berry lemonade, e.g. Schweppes Russian Wild Berry)
• 50 ml Lillet Blanc

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

many little delicacies at once

Make a sponge cake base from the eggs, sugar, vanilla pudding powder, and flour and place it on a rack lined with baking paper and a baking frame. Bake in a preheated oven at 180°C (top/bottom heat) for about 15 minutes, then let it cool. Then cut out about 12 bases using 12 round dessert rings and set aside. For the cream, thaw the berries, puree them, and pass them through a sieve. Mix with the quark, yogurt, and sugar until smooth. Soften the gelatine, squeeze it out, warm it, and mix it into the mixture. Then spread the mixture among the 12 sponge cakes and let it set. Add berries to the tarts for decoration. Make a glaze from the remaining ingredients, spread it over the tarts, and let it set again. Using a long, sharp knife, loosen the tarts from the tins and arrange them decoratively on a platter.