John Myers
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Quark-cream-rhubarb Tartlets
The perfect quark-cream-rhubarb tartlets recipe with a picture and simple step-by-step instructions.
ground
- 100 g Crush Amarettini almond biscuits
- 50 g Liquid butter
Quark cream layer
- 350 g Quark
- 2 Branches Mint, finely chopped
- 50 ml Water
- 30 g Sugar
- 0,5 Tonka bean Finely grated
- 4 leaf Gelatin
- 200 g Whipped cream
Rhubarb layer
- 300 g Rhubarb, diced
- 30 g Sugar
- 3 leaf Gelatin
ground
- Prepare four serving rings on a board. Mix the crushed amarettini well with the liquid butter and distribute on the serving rings, compress well and then put it in the refrigerator.
Quark layer
- Beat the quark with the chopped mint until smooth. Soak the gelatine in cold water. Mix the water with the sugar and the tonka bean well and heat it on the stove – do not boil. Dissolve the squeezed gelatine in it, remove the pan from the heat. Add two spoons of the quark mass to the sugar water and stir well and then add this again to the quark mass and stir very well.
- Then fold in the whipped cream and spread it on the Amarettini bases and then put it in the refrigerator for 2 hours,
Rhubarb layer
- Put the rhubarb together with the sugar in a saucepan and let the juice steep for 15 minutes. Then put on the stove and bring to the boil once and then let cool down for about 20 minutes. In the meantime, soak the gelatine and then dissolve it in the rhubarb. Then distribute the rhubarb on the tartlets and let sit in the refrigerator for another 2 hours.
finish
- Remove the tartlets from the edge with a pointed knife, arrange on a dessert plate and decorate as you wish.
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