Brittle shortcake tartlet with lemon curd and strawberry

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Melt 25 g sugar and 1 teaspoon butter over medium heat to a golden yellow caramel. Fold in almond slivers so that they are completely covered with caramel. Spread on oiled aluminium foil and allow to set.

2. 2

   Grind 2/3 of the brittle finely. Knead flour, remaining butter in small pieces, 50 g sugar, ground brittle, egg yolk and 2 tablespoons ice water to a smooth dough. Wrap in foil and chill for about 30 minutes.

3. 3

   Grease 8 tartlet cups (10 cm Ø each) and sprinkle with breadcrumbs. Roll out the dough thinly on a floured work surface. Cut out 8 circles (approx. 12 cm Ø) and press them into the moulds.

4. 4

   Prick the dough several times with a fork and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Turn out of the moulds when hot and let cool down. Whip cream powder with 200 ml milk and 250 g quark in a tall beaker for approx. 2 minutes until creamy.

5. 5

   Cold. Spread the quark mixture into the tartlets and put them in a cool place for about 1 hour. Wash, clean and slice the strawberries. Warm up the jam and pass it through a sieve. Cover the tartlets with the strawberry slices and cover with jam.

6. 6

   Whip cream and remaining sugar until stiff and sprinkle onto the tartlets. Serve sprinkled with the rest of the roughly crushed brittle. Makes 8 tartlets.

Nutrition Facts

KCAL
400 kcal

CARBS
45 g

FATS
21 g

PROTEINS
6 g