Strawberry and quark tartlets

Ingredients for 6 servings:

• 90 g ladyfingers
• 45 g butter
• 375 g strawberries, fresh
• 125 g low-fat curd cheese
• 35 g sugar
• ½ tsp vanilla sugar
• 2 sheets of white gelatin
• 100 ml whipped cream
• 125 g strawberries, fresh
• 1 ½ sheets of red gelatin
• 1 tbsp lemon juice
• 1 tbsp sugar, more or less depending on the sweetness of the strawberries
• some strawberries

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with fruit mirror

Grind the sponge fingers (other biscuits are also acceptable) into fine crumbs. Melt the butter in a bowl in the microwave and stir in the biscuit crumbs. Place 6 dessert rings on a plate, spread the mixture between them and press down, then refrigerate. Clean and halve the strawberries. Place them in the dessert rings, cut-side out, on top of the sponge mixture. Soak the gelatine. Whip the cream until stiff. Mix the quark with the sugar and vanilla sugar. Dissolve the gelatine over medium heat on the stovetop or dissolve it in the microwave. Add 1 tablespoon of the quark mixture to the dissolved gelatine and stir thoroughly. Then stir this into the remaining quark mixture, stir in the stiffly whipped cream, and spread the cream on the tartlets. Refrigerate the tartlets for at least 5 hours; overnight works well. For the glaze, puree the strawberries with the lemon juice and sugar. Soak the gelatin and dissolve it as mentioned above, then stir it into the strawberry puree. Spread the mixture evenly on the tartlets. Chill again until it sets. Carefully remove the tartlets from the molds with a knife and serve, garnished with strawberries.