Strawberry cheesecake tarts

Ingredients for 1 servings:

• 200 g butter
• 100 g sugar
• 1 egg(s)
• 1 egg yolk
• 1 pinch of salt
• some vanilla flavor
• 1 tsp lemon zest
• 300 g flour
• ½ pack of baking powder
• 125 g butter, soft
• 125 g sugar
• 250 g low-fat curd cheese
• 2 eggs
• 1 egg white
• 100 g cream cheese
• 1 packet of vanilla pudding powder
• ½ lemon(s), zest and juice
• 500 g strawberries
• 1 pack of strawberry-flavored cake glaze

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

for 12 small tartlet cases

For the shortcrust pastry, mix together the butter, sugar, egg, and egg yolk. Add a pinch of salt, a little vanilla essence, lemon zest, flour, and baking powder, and quickly knead with your hands until you have a smooth dough. The dough should neither crumble nor stick and be easy to shape. Divide the dough into 12 equal pieces and completely line the tartlet cases. I use silicone cases because they don’t need to be greased. Metal cases work just as well, but make sure you grease them well with butter first. Preheat the oven to 170°C (fan/convection oven). Keep the cases with the shortcrust pastry in a cool place while you prepare the filling. For the filling, beat the room-temperature butter with the sugar, eggs, and egg whites until fluffy. Then add the quark, cream cheese, vanilla pudding powder, lemon zest, and lemon juice, and mix together. Using a ladle, fill the prepared cases one after the other. Bake in the preheated oven on the middle rack for approximately 25-30 minutes. Remove from the oven and let cool. Thinly slice the strawberries and arrange them on the tarts. Prepare the glaze according to the package instructions and carefully spoon it over the strawberries. Tip: The tarts can be baked the day before, but the strawberries should be arranged fresh.