Iced coffee tartlets (for 8 pieces)

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other and allow to thaw. Meanwhile, grease 8 large Tartelett moulds (150 ml capacity) from the inside and top edge 2 cm from the outside. Sprinkle with breadcrumbs. Halve 4 pastry slices, roll out a little thinner. Put them into the moulds and press them down.

2. 2

   Cut off any protruding edges to about 0.5 cm. Put the Tartelettes in a cool place. In the meantime cut out small circles from the fifth slice of dough. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 4 minutes until golden brown. For the filling, mix sugar, eggs, quark, yoghurt, sauce powder and espresso. Put 50 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.

3. 3

   For the filling, mix sugar, eggs, quark, yoghurt, sauce powder and espresso. Put 50 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 puff pastry circles and remaining mocha beans