Blueberry – Cream Cheese – Tartlets
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g cream cheese, natural
- 250 g quark, 20%
- 2 egg yolks
- 50 g butter, very soft
- 100 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 1 pck.pudding powder (vanilla, almond or cream)
- 1 pinch tartar baking powder
- Fat and semolina for the molds
For covering:
- 1 glass blueberries, (580 ml)
- 1 pack cake icing, red
Print Recipe
Pin Recipe Instructions
- Grease 6 tartar molds and sprinkle lightly with semolina.
- Preheat the oven to 180 degrees top / bottom heat.
- Mix the quark with the cream cheese, egg yolks, butter, sugar, vanilla sugar and salt until creamy. Mix and stir in the custard powder and baking powder.
- Spread the batter on the tartan molds and bake for about 30 to 35 minutes. Let cool down.
- Drain the blueberries very well on a sieve, collect the fruit juice.
- Measure out 250 ml of the fruit juice (fill up with water if necessary). Use it to prepare the icing. Spread the blueberries on the tartlet and pour the icing on top.
- Tip:
- Non-food mixers can also use strawberries, raspberries, currants, etc. instead of blueberries.
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