Summary

Ingredients

For the dough:

• 140 g flour
• 110 g suar
• 3 egg (s)
• 0.5 ½ point vanilla sugar
• 1 teaspoon, leveled baking powder

For the filling:

• 175 g merinue
• 300 g berries (raspberry-blueberry mix), frozen
• 200 g cream
• 250 g quark

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Instructions

1. Dough:
2. Mix the sugar, vanilla sugar and eggs for 15 minutes. Sift the flour, mix with the baking powder and fold in.
3. Grease five dessert rings (diameter = 10 cm) and place on a baking sheet with baking paper. Distribute the dough evenly on the dessert rings and bake in a preheated oven (convection oven, 175 ° C) for 10 minutes.
4. Cut the baked sponge cake once in the middle and let it cool, simply cover with cling film).
5. Filling:
6. Whip the cream and puree with 100 g of crushed meringue, the raspberry and blueberry mix (do not defrost) and the quark.
7. Completion:
8. Place the lower half of the cut biscuit base on the bottom of the dessert ring. Spread the second half of the meringue crumbs (75g) on top. Pour the raspberry and blueberry cream evenly into the dessert rings. Finally, place the top of the sponge cake on top of the cream.
9. Tip:
10. It is best to freeze the tart in the freezer overnight so that the core of the tart tastes a little fresher. Thaw a little in the refrigerator just before eating.
11. Decorate the tartlets as desired before serving.