John Myers
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Raspberry Quark Tartlets in Glass with Three Kinds of Pralines
The perfect raspberry quark tartlets in glass with three kinds of pralines recipe with a picture and simple step-by-step instructions.
For the ground:
- 200 g Milk chocolate nougat
- 250 g Zwieback
For the cream:
- 200 g Cream cheese
- 2 tbsp Quark
- 50 g Powdered sugar
- 100 g Ground almonds
- 300 ml Cream
- 1,5 packet Cream stiffener
- 400 g Raspberries
- 1 packet Red cake topping
For the dark chocolates:
- 100 g Milk chocolate nougat
- 300 g Bitter couverture
- 40 ml Cream
- 50 g Zwieback
- 100 g Chopped almonds
For the white chocolates:
- 300 g White couverture
- 100 g Raspberries
- 30 ml Cream
- For the base, melt the nougat chocolate and finely grind the rusks. Then stir together so that a solid mass is formed and spread it on a plate at a height of about 0.5 cm. Let it set in the refrigerator for about 1-2 hours. Then carefully lever out pieces with a knife and distribute them in smaller crumbs on 5 glass bases.
- For the first layer of cream, mix the cream cheese, quark and powdered sugar together and carefully place on the nougat base. Sprinkle with the ground almonds.
- For the second layer of cream, whip the cream with the cream stiffener until stiff and pour onto the almond layer. Spread the raspberries on top and pour the mixed cake glaze over it (according to the instructions). Then set in the refrigerator for at least 2 hours and leave to rest.
- For the dark pralines, melt the nougat chocolate and the dark 100 grams of the couverture in a water bath with the cream. Add the ground rusks to the liquid mixture. Then let the mass set. Then small balls are cut off and rolled in the chopped almonds. Put half of the balls aside. Dip the second half in again melted dark couverture and let it dry on a board.
- For the white pralines, strain the raspberries through a sieve. Then, spoon-by-spoonful of the mixture without seeds, add to the couverture and cream that has been melted in a water bath. Do not add too much puree, otherwise the mixture will be too runny. Let it set in the freezer. Then liquefy the couverture to coat and quickly turn the semi-frozen mass in the hot chocolate and let it dry on a board.
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