John Myers
Quark Tartlets with Raspberries …
The perfect quark tartlets with raspberries … recipe with a picture and simple step-by-step instructions.
- 20 g Butter
- 30 g Milka Zartherb
- 60 g Shortbread
- 400 g Quark lean
- 3 tablespoon Sugar
- 1 packet Vanilla sugar
- 2 tablespoon Lemon juice
- 30 g Whipped cream
- 4 sheet Gelatin white
- Fresh raspberries
- 15 g Milka Zartherb
- Melt the butter together with the chocolate. Allow to cool slightly. Put the biscuits in a freezer bag and “run over” them with the rolling pin 😉 Mix with the chocolate butter.
- Place four garnish rings on a board. Divide the biscuit mixture into the four rings and press firmly. Chill for 30 minutes.
- Soak gelatine in cold water. Mix the quark with the sugar, vanilla sugar, lemon juice and cream until creamy. Squeeze out the gelatine well. Mix with a little quark. Mix well with the rest of the quark.
- Wash the raspberries, drain them and carefully pat dry with kitchen paper. Put a tablespoon of the curd mixture on each floor. Spread the raspberries on top, leaving a margin. Spread the rest of the quark mixture on top and smooth it out. Chill for 20 minutes.
- Grate the chocolate over it with a sharp knife. Put a raspberry in the middle. Chill for 2 hours.
- Remove the tartlets from the rings with the help of a knife and place them on the dessert plate. Garnish with fresh raspberries.
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