Raspberry-orange Tartlets
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 3 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 30 g butter
- 60 g amarettini
- 3 sheets gelatine, white
- 2 sheets gelatine, red
- 1 vanilla pod (s)
- 1 orange (s), organic because the zest is also required or orange peel aroma (2.5g)
- 200 g low-fat quark
- 150 g whipped cream
- 3 tablespoon sugar
- 300 g raspberries
Also: 4 dessert rings
Print Recipe
Pin Recipe Instructions
- Grind the amarettini to fine crumbs. Melt the butter in the microwave in a bowl and stir in the biscuit crumbs, distribute evenly on the 4 dessert rings and press on. Put in a cool place.
- Soak the gelatine separately in cold water. Cut open the pod and scrape out the pulp. Rub the peel from half of the orange. Squeeze out 1 half. Mix together the vanilla pulp, the grated orange peel, 2 tablespoons of squeezed orange juice, 1 tablespoon of sugar and quark. Squeeze out the white gelatin and dissolve it in the microwave while observing it, quickly, then stir 2 tablespoons of the quark cream into the gelatin, then add to the rest of the quark cream and stir carefully. Whip the cream until stiff and fold in. Then distribute the mixture on the 4 dessert rings and put in a cool place.
- Puree the raspberries up to 16 pieces and 2 tablespoons of sugar and strain through a fine sieve. Heat 150 ml of puree, squeeze out the red gelatine, dissolve in it and allow to cool. Then put on the tartlets. Place 4 berries on top and chill for at least 3 hours, or better overnight. Decorate with orange strips, strips of pods and the rest of the puree.
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