Fried egg tartlets

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Mix the fat in flakes, 100 g sugar, flour and egg to a smooth short pastry. Grease brioche moulds (approx. 9 cm Ø, 3 cm high; 100 ml content). Form the dough into a roll, cut into 12 pieces of the same size. Form each piece into a ball, roll out to a circle (approx. 10 cm Ø) on a little flour. Line the moulds with the dough, press the rim of the rice into the grooves.

2. 2

   Prick the dough base several times with a fork. Chill the ramekins for about 1 hour. In the meantime, carefully drain the apricots. Soak gelatine in cold water. Bake the tartlets in a preheated oven (electric: 200 °C/ gas: level 3) for 15-17 minutes. Allow to cool slightly, turn out of the moulds and allow to cool completely. Mix quark, lemon juice and 50 g sugar. Squeeze out the gelatine, dissolve lukewarm and stir into the cream. Whip cream and vanilla sugar until stiff and fold in. Dust the edges of the cake with icing sugar.

3. 3

   Mix quark, lemon juice and 50 g sugar. Squeeze out the gelatine, dissolve lukewarm and stir into the cream. Whip cream and vanilla sugar until stiff and fold in. Dust the edges of the cake with icing sugar. Spread the cream in it. Cover with 1 apricot half each. Serve decorated with mint

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
330 kcal

CARBS
33 g

FATS
18 g

PROTEINS
8 g