Blueberry tartlets

Blueberry tartlets
Quantity Ingredient
250 g Wheat Flour Type 405
0,5 tsp Back Powder
1 Organic egg
125 g Margarine
1 tbsp Breadcrumbs flour
100 g Quark
1 tsp Lemon juice
50 g Cream
2 tsp Sugar
500 g Blueberries
1 packet Cakes glaze
5 tbsp Blueberry juice

Blueberry tartlets taste particularly aromatic with fresh blueberries. For the shortcrust pastry, pour flour into a mixing bowl and mix with baking powder. Add 100 g sugar and a pinch of salt. Add a fresh medium sized organic egg and margarine to the flour and knead with the dough hook. The shortcrust pastry remains crumbly at first. It is best to knead it vigorously with the hand at the end until it becomes smooth. Dust the shortcrust pastry with flour and roll it out on a floured work surface. Lightly grease cake moulds with a diameter of approx. 11 cm and dust with breadcrumbs. Cut out the shortcrust pastry with the moulds, place in the moulds and form a small edge. Preheat the oven to 200° and bake the short pastry tartlets on the middle shelf for approx. 25 minutes. Turn the shortcrust pastry tartlets onto a grid, remove the moulds and allow the tartlets to cool. For the filling mix quark with lemon juice. Beat the cream with 2 teaspoons of sugar until stiff and fold into the quark. Fill the tartlets thinly with quark and cover with plenty of fresh blueberries, as can be seen in the picture above. Pour the cake glaze into a saucepan. Pour blueberry juice from the bottle into a measuring cup and dilute with water to 1/4 litre. Stir the cake glaze until smooth and bring to the boil briefly while stirring. Immediately pour the hot cake glaze over the blueberry tartlets.

Servings: 6, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
406 kcal
42 g
9 g
22 g

(C)opyright by Marions Kochbuch