Elderflower and Strawberry Tartlets

Put the amarettini in a freezer bag and crumble with the meat tenderizer, put the crumbs in a bowl and mix with the melted butter and brandy. Place 4 serving rings on a plate and distribute the Amarettini mixture on the rings and press down well with a stamper and then place the plate in the refrigerator.

In the meantime, finely dice in strawberries, putting two beautiful strawberries aside for decoration. Now take the plate with the rings out of the refrigerator again and distribute the diced strawberries on the 4 rings and put them back in the refrigerator.

Soak the gelatine in cold water. Warm the elderflower syrup (do not boil - and the amount is variable depending on the desired sweetness) and then dissolve the squeezed gelatin in it. Take off the heat and stir in the quark and stir really really smooth.

Now take the plate with the rings out of the refrigerator again and distribute the curd mixture on the rings, chopping up the plate a little every now and then so that no air bubbles form and the mixture is well distributed over the strawberries. Put it back in the fridge and let it sit for at least 2 hours.

To serve, take the rings out of the refrigerator, place one ring on each dessert plate, use a sharp knife to detach the tartlet from the edge and pull off the ring. Halve the two strawberries and garnish the tartlets with them.