Raspberry-Lemon Tartlets

Ingredients for 4 servings:

• 1 pack of puff pastry from the refrigerated section (roll)
• 250 g low-fat curd cheese
• 1 egg(s)
• 3 tbsp sugar
• 1 tbsp vanilla sugar
• 1 tbsp lemon peel, untreated, grated
• ½ lemon(s), the juice
• 1 tbsp cornstarch
• 50 g butter, melted
• 250 g raspberries, fresh or frozen, thawed and drained

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fruity – fresh tartlets with puff pastry base and quark – fruit – filling, which even baking beginners can succeed

For the filling, mix the low-fat quark, egg, sugar, vanilla sugar, lemon zest, lemon juice, butter, and cornstarch in a bowl until smooth. For the base, spread out the puff pastry and cut out circles using a glass. If you want a higher edge, you can also cut out additional dough rings of the same diameter, but in this case, we recommend using one and a half times the amount of dough (or you can make small tarts without edges from the inner circles created when cutting out the rings). Fold the leftover dough together (never knead it into a lump, or the dough will stop rising during baking) and roll it out between two layers of baking paper or cling film, then cut out more circles. If desired, place the dough rings on top of the cut-out circles and press down lightly. Place the puff pastry circles on a baking tray lined with baking paper. Pour the quark filling onto the tartlets, making sure to leave about 1 cm free around the edges, especially for tartlets without a crust, as the filling will spread slightly when heated, and the dough will not rise at the edges if it is weighed down by the filling. Place in the preheated oven and bake at 170°C for about 5 minutes, until the edges have risen slightly. If there is any filling left, you can now fill the tartlets without letting it overflow during baking. Then, depending on the size of the tartlets, press 5-10 raspberries into the filling and finish baking; this will take another 5-10 minutes, depending on the oven. The tartlets are ready when the filling is firm and the crust is golden brown. You can of course also bake the tartlets in a tartlet or tartlet tin; then you don’t have to cut out the rings and you can fill the tartlets with the entire quark filling when filling them for the first time – they will then also be a little taller. Baking it as a large cake is also possible. However, the dough may not be crispy in the middle.