John Myers
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Quark and Orange Tartlets
The perfect quark and orange tartlets recipe with a picture and simple step-by-step instructions.
shortcrust
- 100 g Sugar
- 200 g Butter
- 370 g Flour
- 1 Egg
- 150 g Ground hazelnuts
- 1 pinch Salt
- 1,5 tsp Vanilla sugar
- Couverture
Biscuit Dough
- 4 Eggs
- 120 g Sugar
- 1 tsp Vanilla sugar
- 120 g Flour
- Butter
Curd mass
- 250 g Quark
- 2 Oranges
- 1 Lemon
- 5 leaf Gelatin
- 45 g Sugar
- 120 ml Whipped cream
- Vanilla pulp
- Grand Marnier
- 4 Oranges
- For the shortcrust pastry, use the hand mixer to process all the ingredients into an even dough. Then wrap the dough in cling film and place in the fridge. Take the dough out after about 30 minutes and roll it out on a floured board. Cut out 5 round thalers and bake them in the oven for 15 minutes at 160 ° C.
- For the sponge cake mix all the ingredients with the hand mixer and then place in a greased springform pan. Place the mold in the preheated oven for 25 minutes at 180 ° C. Then let the dough cool for about 10 minutes and cut out 5 round talers from this dough.
- For the quark mass, soak the gelatine in water and add a good dash of orange juice.
- In a mixing bowl, whip the orange juice, quark, orange peel, lemon juice, vanilla extract, sugar and Grand Marnier with a mixer until foamy. Then whip the cream until stiff and fold it carefully into the mixture. Then fillet 4 oranges and add the finished gelatin mixture to the quark mixture. Fill the whole thing into 5 small bowls and place in the refrigerator.
- Then coat the shortcrust dough with a little couverture and place the biscuit thalers on top. Drizzle the biscuit thalers with a little Grand Marnier, take the bowls with the quark mixture from the refrigerator and place them on the thalers – done.
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