Iced coffee tartlets (for 4 pieces)

Name: Iced coffee tartlets (for 4 pieces)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 deep-frozen puff pastry slices (à approx. 60); 50 g Sugar; 1 egg (size M); 125 g Edible quark (20 % fat in dry matter); 1 (150 g) Mug of yogurt "Mocha flavor"; 1 TABLESPOON Cornstarch; 1 TEASPOON Cocoa powder; 1/2 TEASPOON Espresso powder; 40 g Mocha beans; 7-10 Tbsp Cocoa and icing sugar; 4 small balls of strawberry ice cream (approx. 50 g each); 7-10 Tbsp Fat and breadcrumbs; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 deep-frozen puff pastry slices (à approx. 60)
50 g Sugar
1 egg (size M)
125 g Edible quark (20 % fat in dry matter)
1 (150 g) Mug of yogurt "Mocha flavor"
1 TABLESPOON Cornstarch
1 TEASPOON Cocoa powder
1/2 TEASPOON Espresso powder
40 g Mocha beans
7-10 Tbsp Cocoa and icing sugar
4 small balls of strawberry ice cream (approx. 50 g each)
7-10 Tbsp Fat and breadcrumbs
baking paper

Directions

1
Place the puff pastry slices next to each other and allow to thaw. In the meantime grease 4 large Tartelett moulds (150 ml content). Sprinkle with breadcrumbs. Halve the pastry slices, roll out a little thinner. Put them into the moulds and press them down. Put the Tartelettes in a cool place. For the filling, mix sugar, egg, quark, yoghurt, starch, cocoa and espresso.
2
Put 25 g mocha beans and quark mixture into the cooled moulds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 40-45 minutes. Let them cool down a bit, remove the edges with a sharp knife and turn them out of the tins, let them cool down completely. Dust with cocoa and icing sugar. Serve with 1 ball of strawberry ice cream. Decorate with remaining mocha beans