John Myers
Ingredients for 1 servings:
- 150 g flour
- 100 g hazelnuts, ground
- 125 g sugar
- 1 egg(s)
- 125 g butter
- 250 g cream cheese
- 75 g sour cream
- 1 egg(s)
- 1 pack of vanilla sugar, bourbon
- 300 g plum(s)
- 2 tbsp sugar mixed with cinnamon
- 2 tbsp hazelnuts, chopped
- some fat, for the mold
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes
Roast the ground hazelnuts in a pan without fat. Then knead them with the flour, sugar, butter, and egg to form a shortcrust pastry. Chill for 30 minutes. Mix the quark, sour cream, egg, and vanilla sugar. Wash, pit, and halve the plums. Divide the dough into 5 portions and press into greased tartlet cases (12 cm in diameter). Press the pastry base several times with a fork. Spoon the filling into the cases and top with the plum halves. Sprinkle with the chopped hazelnuts and bake for 35 minutes at approximately 180 degrees Celsius. Remove from the oven and sprinkle with cinnamon sugar.
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