Multivitamin juice tarts

Ingredients for 1 servings:

• 6 eggs
• 180 g sugar
• 1 tbsp vanilla sugar
• 180 g flour
• 1 pinch of baking powder, if you like
• 500 g quark
• 500 g cream
• 120 g sugar
• 1 tbsp vanilla sugar
• 250 ml multivitamin juice
• 18 sheets of gelatin
• 150 g natural yogurt
• 60 ml juice (multivitamin juice)
• 2 sheets of gelatin
• 1 tbsp sugar
• 450 ml multivitamin juice
• 10 sheets of gelatin
• e.g. whipped cream for tuffs
• n. B. chocolate decoration
• Lemon balm

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Cooking/baking time approx. 12 minutes; Total time approx. 2 days 1 hour 12 minutes

First, prepare the sponge cake by separating the eggs and beating the egg whites until stiff peaks form. Then, whisk the egg yolks until fluffy and the bubbles are very fine. Then, add the sugar and continue beating. Mix the flour with the baking powder and fold it into the batter along with the beaten egg whites. Carefully spread the batter onto a large baking sheet and bake in the oven at 180°C for 10-12 minutes. Allow to cool. For the filling, soak the gelatin in cold water. Reduce the juice with the sugar slightly, then dissolve the gelatin in the hot liquid. Fill into small chocolate molds. The setting process is quickest in the freezer, and this has the advantage that the frozen fillings don’t warp when the cream is spread over them. After waiting for the filling, you can begin making the quark and cream mixture. Soak the gelatin in cold water and wait 10 minutes. In the meantime, mix the quark with the sugar, vanilla sugar, and multivitamin juice. After the waiting time, dissolve the gelatin in the microwave or in a double boiler, e.g., in a cup in a hot water bath on the stovetop. The gelatin must be completely dissolved. Add a tablespoon of the quark cream to the gelatin and stir. Repeat this process two more times, then add the dissolved gelatin to the quark mixture and mix well. Let it set. After the waiting time, whip the cream until stiff peaks form and fold it in until fluffy. In the meantime, prepare the molds or dessert rings and place them on a tray or similar surface lined with baking paper or foil. It should fit in the refrigerator or freezer. Cut out the bases and place them in the molds. Then place the frozen filling inside. Now add the cream and spread it evenly, also cleaning the edges so that the mirror looks good later. Let it set in the refrigerator for at least 8 hours. It goes faster in the freezer. After the waiting time, you can prepare the mirror. To do this, soak the gelatin in cold water for 10 minutes. Meanwhile, heat the juice and allow it to reduce. Dissolve the gelatin in the hot juice. Now let it cool, otherwise the glaze will mix with the quark cream. Before the glaze begins to set, but is already well cooled, spread it on the tarts with a funnel or spoon and smooth it out. Here, too, you should carefully clean the edges to ensure the result is nice and even. Let it set for at least another 3-4 hours. It works better in the freezer. After the waiting time and depending on the type of mold, you can decorate before or after removing the mold. This certainly also depends on whether the tarts still need to be transported. After the final waiting time, you can decorate with whipped cream, chocolate decorations, and lemon balm.