Tartlets with blueberries

Ingredients for 6 servings:

• 100 g chocolate, whole milk
• 50 g waffles (rice)
• 3 sheets of white gelatin
• 50 ml milk
• 1 vanilla pod(s), scraped pulp
• 50 g sugar
• 250 g low-fat curd cheese
• 150 g cream
• 1 pack of cake glaze, red or white depending on the fruit
• 250 g blueberries or other fruits

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

any other fruit is also possible

Chop the chocolate and melt it in a bowl over a bain-marie. Crumble the rice cakes into a freezer bag and mix them with the melted chocolate. Line a flat baking sheet with parchment paper. Place 6 dessert rings with a diameter of 8 cm on it. I also lined the rings with parchment paper. Press 1/6 of the mixture into each ring and let it set. Soak 3 sheets of gelatin in cold water. Heat the milk, vanilla seeds, and sugar (do not boil) and dissolve the squeezed gelatin in it. Stir in the quark and whipped cream. Spread over the rice cake bases and chill for 2 hours. Top with the fruit. Prepare the cake glaze according to the package instructions (1/2 water + 1/2 juice) and spread over the fruit. Chill for another hour.