Cream cheese tartlets

Ingredients for 6 servings:

• 25 g butter
• 4 eggs
• 50 g sugar
• Salt
• 75 g flour
• 25 g desiccated coconut
• Sugar, for processing
• 5 sheets of white gelatin
• 175 ml milk
• 3 egg yolks
• 100 g sugar
• 125 g quark (low-fat quark)
• 1 lime(s), grated
• 8 tbsp lemon juice
• 3 egg whites
• 125 ml whipped cream
• 60 g sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

For the sponge base, melt the butter in a saucepan and allow to cool slightly. Beat the eggs with the sugar and a pinch of salt for about 5 minutes until fluffy and creamy. Sift the flour, mix it with the coconut flakes and fold it into the eggs and melted butter. Spread the mixture evenly on a baking tray lined with baking paper and bake in a preheated oven at 180°C for 7-8 minutes. Remove the base with the paper from the tray. Place with the paper facing up on a surface dusted with sugar, brush the paper with a little cold water and peel it off. Cut out 6 circles of about 10 cm and wrap them in cling film and set aside. For the cheese cream, soften the gelatine in cold water. Bring the milk to the boil, beat the egg yolks with 50 g of sugar until creamy, then gradually stir in the hot milk. Heat the egg milk in a bowl over a hot water bath, stirring constantly, until creamy. Squeeze out the gelatin and dissolve it in the hot egg mixture, then chill in the refrigerator for 5 minutes. Stir the quark, lime zest strips, and lime juice into the egg mixture. Refrigerate the mixture for about 45 minutes, until it thickens slightly, stirring occasionally. Beat the egg whites with the remaining sugar until stiff peaks form. Whip the cream until stiff peaks form. Place the cut-out pastry discs in metal rings. Fold the cream, then the beaten egg whites into the lime quark. Spread over the pastry discs and smooth down. Refrigerate for 2 hours, then freeze for about 30 minutes. Sprinkle 10g of sugar onto each tartlet, caramelize with a blowtorch (alternatively, place under a fully preheated grill for 2 minutes), and peel off the rings. Serve immediately.