John Myers
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Quark and Poppy Seed Tartlets
The perfect quark and poppy seed tartlets recipe with a picture and simple step-by-step instructions.
Dough:
- 150 g Flour
- 40 g Sugar
- 80 g Cold butter
- 1 Egg size M.
Streusel:
- 90 g Flour
- 40 g Sugar
- 40 g Butter
Filling:
- 225 g Lowfat quark
- 75 g Sour cream
- 3 Eggs size M.
- 90 g Sugar
- 50 g Food starch
- 4,5 tbsp Amaretto
- 0,25 tube Bitter almond flavor
- 140 g Poppy seed baking (ready-mixed)
- 0,5 tsp Cinnamon
Dough:
- Knead all ingredients quickly to form a smooth dough. Butter 6 tartlet molds (ideal with removable base or made of silicone). Divide the dough into 6 equal portions, shape them into balls and roll them out into a round shape. The plates must have the diameter of the mold bases plus the height of their edge. Line each mold thinly with the dough, press it down and cut off the protruding edges with a knife along the edge of the mold. Prick the bottom several times with a fork and put it in the fridge for about 30 minutes.
Streusel:
- Knead all the ingredients and loosen up to make crumbles.
Filling:
- Preheat the oven to 180 ° O / bottom heat. Mix all ingredients except for the finished poppy seed mix and the cinnamon in a bowl. Remove 1/3 of the mass and stir into the poppy seed mixture with the cinnamon. Place the chilled tartelettes on a baking sheet, do not fill the whole thing with the quark mixture, put in approx. 3 thick dabs of poppy seed dough and spread the crumble over the top. Slide the tray with the molds into the oven on the 2nd rail from below. The baking time is 30 – 40 minutes.
- If there is anything left of the quark and poppy seed mixture (it depends on the size of the tartelette molds), simply fill the leftovers into small muffin molds and bake them with them.
- A pastry that is quickly made for every occasion.
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