Crunchy Tartlets with Mirabelle Plums

Coarsely chop the chocolate and melt it. Roughly crumble the cornflakes (unsweetened) with your fingers, add to the chocolate and stir until they are all covered with chocolate. Using a tablespoon, form 6 equal portions of the corn flake mixture and place on baking paper. Shape into 6 round, flat tarts and allow to cool so that the chocolate is completely firm.

Wash the mirabelle plums, drain them, cut them in half, stone them and cut them into wedges. Halve the vanilla pod lengthways and scrape out the pulp. Bring the vanilla pulp with the grape juice to the boil and boil over high heat for 6 minutes. Add mirabelle plums. Cook for 3 minutes, remove from heat and let cool down.

Rinse the lemon with hot water, rub dry and finely rub the peel. Mix with the quark until creamy. Serving.