Puff Pastry Curd Tarts

Summary

Ingredients

• 2 packs puff pastry from the refrigerated shelf
• 2 medium egg (s)
• 300 g layer cheese, alternatively low-fat quark
• 100 g mascarpone or sour cream
• 1 packet vanilla sauce
• 80 g suar, a little more if you like
• 1 packet vanilla sugar
• powdered sugar

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Instructions

1. Take the puff pastry out of the refrigerator 10 minutes before processing. Spread out on a floured work surface.
2. Separate the eggs. Mix the egg yolks, layered cheese, mascarpone, vanilla sauce powder, vanilla sugar and sugar in a mixing bowl with the mixer to form a smooth mass. Beat the egg white until stiff and fold it carefully into the curd mixture.
3. Cut out circles approx. 11 - 12 cm in diameter from the dough sheets. Place the remaining edges of the dough on top of each other, roll out and cut out further circles. Grease the hollows of a muffin tin, place the dough circles in the hollows and spread the quark mixture on top.
4. Preheat the oven to 200 ° C, fan-assisted 175 ° C. Bake the tartlets for about 20 minutes.
5. Take out, let cool down and after approx. 10 minutes take out of the mold and let cool down.
6. Dust with powdered sugar.