Wild berry tartlets

Ingredients for 16 servings:

• 200 g biscuit(s), (whole grain shortbread biscuits)
• 125 g butter
• 2 pinches of salt
• 1 bag of vanilla sugar
• ½ lemon(s), organic, zest
• 1 bag(s) of pudding powder (vanilla pudding powder)
• 500 ml milk
• 4 tbsp sugar (approx. 40-60g)
• 250 g quark, 40% fat
• 500 g fresh fruit, e.g. mixed berries
• some powdered sugar for dusting

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cupcakes with fresh fruit on quark pudding and biscuit base

Grind the butter biscuits into crumbs in a food processor or place them in a freezer bag and crush them with a rolling pin. Melt the butter in a saucepan over very low heat, add a pinch of salt and the biscuit crumbs, and mix everything well with a spoon. Spoon the biscuit mixture into muffin tins (or pudding molds or small glasses). Cover the bottoms, press down firmly with a spoon, and push the mixture up the sides of the tins as far as possible. Let the tins cool and then refrigerate for at least 10 minutes. Take half a small cup of milk and mix it with the sugar, vanilla sugar, lemon zest, a pinch of salt, and the pudding mix. Bring the remaining milk to a boil and whisk in the pudding mix. Continue stirring over low heat for about 1 minute. Add the quark and stir until a smooth cream forms. Spoon the cream into the molds, filling them halfway. Wash and trim the berries as needed (removing stems, etc.). Then place the washed berries on top of the custard and let the tartlets cool. Refrigerate for at least one hour and dust with powdered sugar before serving. Serve with spoonfuls.