Lemon and fruit tartlets with quark cream
- 250 g Butter or margarine
- 200 g Sugar
- 4 Eggs (Size M)
- grated Zest of 1 untreated lemon
- 250 g Flour
- 50 g Cornstarch
- 2 deleted TL Baking powder
- Fat andBreadcrumbs
- 3 Lemons
- 125 g powdered sugar
- 8 sheet white gelatine
- 1 jar (s) (236 ml; Section weight 190 g) Pineapple in rings
- 1/2 Can (s) (315 ml; weight 190 g) Mandarin oranges
- 150 g Blackberries
-
150 g blueberries - 375 g Strawberries
- 2 Kiwis
- 750 g Lean quark
- 3 tbsp Sugar
- 2 packet Vanillin-Sugar
- 250 g whipped cream
- 4 Cocktail cherries
- 4 Chocolate decor sheets, semi-dark
- 30 g Hazelnut brittle
-
25 g chopped pistachio nuts - 1 EL Lemon julienne
- Parchment paper
105 minutes
easy
- 1.
- Mix the fat and sugar until frothy. Stir in eggs one at a time. Add the lemon peel. Mix the flour, cornstarch and baking powder, sift into the egg-fat mixture and stir in. Spread on a greased baking sheet (38 x32 cm) sprinkled with breadcrumbs.
- 2.
- Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for 20-25 minutes. Squeeze the lemons and mix the juice with powdered sugar. Prick the hot cake close together with a wooden skewer.
- 3.
- Spread the lemon glaze over it and let it cool down. Cut 4 circles (approx. 8 cm Ø), 4 squares (7 x 7 cm), 4 diamonds (7 x 7 cm) and 3 squares (9 x 9 cm) from the cake.
- 4.
- Cut the 3 large squares in half into 6 triangles. Cut 4 strips of parchment paper, place them around the circles and glue the ends together. Soak gelatin. Drain the pineapple and tangerines. Sort the blackberries and blueberries, wash them carefully and let them drain.
- 5.
- Wash, clean and slice the strawberries. Kiwi fruitpeel, halve and cut into slices. Mix the quark, sugar and vanilla sugar until smooth. Squeeze out the gelatine, dissolve it and stir into the quark.
- 6.
- Set as cold. Whip the cream until stiff and stir in as soon as the curd mixture begins to set. Pour some cream curd into a piping bag with a star nozzle. Fill round pieces with quark, chill.
- 7.
- Brush the remaining particles with quark mixture. Top with colorful fruit. Loosen parchment paper to cover the round pieces. Decorate the tartlets with cocktail cherries, chocolate leaves, brittle, pistachios, lemon julienne and curd and cream tuffs.
- 8.
- Makes 18 pieces.
1 portion approx:
- 420 kcal
- 1760 kJ
- 13 g protein
- 19 g fat
- 45 g carbohydrates
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