John Myers
Topped Strawberry-rhubarb Muffins
The perfect topped strawberry-rhubarb muffins recipe with a picture and simple step-by-step instructions.
- For the dough:
- 400 g Flour
- 100 g Butter
- 100 g Quark semi-fat
- 3 tbsp Oil
- 2 Egg yolk
- 1 packet Baking powder
- 1 packet Vanilla sugar
- Cinammon
- For the filling:
- 300 g Strawberries
- 300 g Rhubarb
- 1 packet Custard powder
- 3 tbsp Powdered sugar
- 100 g Quark semi-fat
- 80 g Sugar
- Knead the ingredients for the dough well and chill the dough for at least 1 hour.
- Chop strawberries and rhubarb very finely, mix with half of the custard powder, quark, powdered sugar and sugar.
- Roll out the dough – about 2/3 is needed for the base and edge. Depending on the size and depth of the muffin pan, cut out 12 circles with a suitable glass or cup (9.5 cm diameter in my case). Use a slightly smaller glass or cup (8cm in diameter for me) for the lid.
- Place the bases in the muffin tins, press down slightly and prick with a fork so that the dough does not form bubbles.
- Fill the tartlets with the strawberry-rhubarb filling up to the brim, pile a little in the middle. become.
- Press the lid on and the edge of the tartlet, prick again and cook at 175 ° for approx. to bake.
- Process the second half of the pudding powder into pudding according to the package instructions, fill the tartlet with a piping nozzle (pierce between the lid and the edge). The fruit collapsed during cooking, creating a cavity here. If you are not into pudding, you can also use whipped cream here or mix both. (This second filling cannot be seen in the photos)
- Finally dust the tartlets with powdered sugar and enjoy warm or cold.
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