Urmeli's creamy peach and cheese tarts

Ingredients for 6 servings:

• 125 g flour
• 2 tsp baking powder
• 1 tsp gingerbread spice (only in winter and at Christmas time)
• 125 g butter, soft
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 drops of vanilla flavor
• 75 ml cream, milk or egg liqueur
• 2 large eggs
• 100 g jam (raspberry or apricot)
• 4 half peach(s) from the can
• 2 large eggs
• 125 ml milk
• 90 g sugar
• 1 packet of vanilla sugar
• 3 pinches of orange peel
• 2 pinches of lemon peel
• 6 g gelatin, ground
• 3 tbsp water, cold
• 3 tbsp peach juice from the can
• 250 g low-fat curd cheese
• 2 tsp lemon juice
• 5 drops of orange flavor
• 3 drops of vanilla flavor
• 300 g cream
• 1 pack of cream stiffener
• powdered sugar

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 25 minutes; Total time approx. 7 hours 55 minutes

The popular classic in mini format

Preheat the oven to 175°C (top/bottom heat). Line a 26cm springform pan with paper, grease, and flour. Mix the flour with the baking powder and gingerbread spice. In a large bowl, cream together the butter, sugar, vanilla sugar, salt, and flavoring until creamy. Add the eggs one at a time. Quickly stir in the flour mixture, alternating with the cream. Pour the batter into the pan and level the surface. Bake on the middle rack for about 25 minutes. Remove the pan and let the base cool on a wire rack. Drain the peach halves, reserving the juice, then cut them into small cubes. Using a cake saver, turn the cake base over so the smoother side is facing up. Using dessert rings (7.5cm diameter), cut out 6 circles and place them on a cake plate. Cut each of these circles horizontally once, so that the bottom halves take up about 2/3 of the space. Grease the dessert rings with oil and place them around the bottom halves. Briefly heat the jam in the microwave, then brush it onto the bases. For the cheesecake mixture, separate the two eggs and discard the egg whites. Soften the gelatin in cold water. Heat the milk with the egg yolks, sugar, vanilla sugar, orange zest, and lemon zest, stirring constantly, until the mixture thickens. Remove the egg yolk mixture from the heat and pour into a bowl. Heat the peach juice, dissolve the softened gelatin, and gently stir it into the egg yolk mixture using a mixer. Let it cool slightly. Meanwhile, mix the quark in a bowl with the lemon juice, orange flavoring, and vanilla extract. Stir 1 tablespoon of the mixture into the egg yolk mixture, then pour the egg yolk mixture into the quark and mix everything thoroughly with a mixer. Mix everything thoroughly again with a spatula. Whip the cream with the cream stiffener until stiff peaks form and fold in along with the peach pieces. Fill the mixture into the dessert rings and cover with the top pastry lids. Refrigerate for at least 6 hours. Using a sharp knife dipped in water, loosen and remove the dessert rings all around. Then dust the cakes with powdered sugar. For a more lavish finish, you can also decorate them with whipped cream. Simply pour the leftover cheesecake mixture into a glass and serve as a dessert. I always use the leftover cake base to make my rum coconut balls. You could also make cake pops.