Shortcrust pastry tart with blueberry cream filling

Ingredients for 8 servings:

• 125 g margarine
• 65 g sugar
• 1 egg(s)
• 250 g flour
• ½ tsp baking powder
• 1 jar blueberries (wild blueberries)
• 1 tbsp lemon juice
• 125 g quark (low-fat quark)
• 100 g sugar
• 250 ml whipped cream
• 16 leaves of lemon balm
• 3 tbsp chocolate, grated

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

For the tartlets, prepare a shortcrust pastry from the dough ingredients and wrap it in cling film. Chill for 30 minutes. Roll out the shortcrust pastry on a floured surface and line 8 greased tartlet tins (10-12 cm in diameter). Bake in a preheated oven at 200°C (175°C fan-assisted oven) for about 20 minutes. For the filling, drain the blueberries, set aside 2 tablespoons, and puree the rest. Mix the blueberry puree with the quark and lemon juice. Whip the whipped cream with sugar until stiff, carefully fold it into the cream, and refrigerate for about 2 hours. Fill the tartlets with the blueberry cream and garnish with blueberries, lemon balm, and grated chocolate.