Lemon-fruit tartlets with quark cream

Name: Lemon-fruit tartlets with quark cream
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 250 g Butter or margarine; 200 g Sugar; 4 Eggs (size M); 7-10 Tbsp grated rind of 1 untreated lemon; 250 g Flour; 50 g Cornstarch; 2 coated Tsp Baking Powder; 7-10 Tbsp Fat and breadcrumbs; 3 Lemons; 125 g Icing sugar; 8 sheets white gelatine; 1 can(s) (236 ml; separation weight 190 g) Pineapple in rings; 1/2 can(s) (315 ml; separation weight 190 g) Mandarin Oranges; 150 g Blackberries; 150 g Blueberries; 375 g Strawberries; 2 Kiwis; 750 g Low-fat curd; 3 TABLESPOONS Sugar; 2 packages Vanillin sugar; 250 g Whipped cream; 4 Cocktail cherries; 4 Chocolate Decorative Leaves, semi-bitter; 30 g Hazelnut brittle; 25 g crushed pistachio kernels; 1 TABLESPOON Lemon Julienne; 7-10 Tbsp parchment paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

250 g Butter or margarine
200 g Sugar
4 Eggs (size M)
7-10 Tbsp grated rind of 1 untreated lemon
250 g Flour
50 g Cornstarch
2 coated Tsp Baking Powder
7-10 Tbsp Fat and breadcrumbs
3 Lemons
125 g Icing sugar
8 sheets white gelatine
1 can(s) (236 ml; separation weight 190 g) Pineapple in rings
1/2 can(s) (315 ml; separation weight 190 g) Mandarin Oranges
150 g Blackberries
150 g Blueberries
375 g Strawberries
2 Kiwis
750 g Low-fat curd
3 TABLESPOONS Sugar
2 packages Vanillin sugar
250 g Whipped cream
4 Cocktail cherries
4 Chocolate Decorative Leaves, semi-bitter
30 g Hazelnut brittle
25 g crushed pistachio kernels
1 TABLESPOON Lemon Julienne
7-10 Tbsp parchment paper

Directions

1
Cream fat and sugar. Stir in eggs one after the other. Add lemon zest. Mix flour, cornstarch and baking powder, sieve onto the egg-fat mixture and stir in. Spread on a greased baking tray (38 x 32 cm) sprinkled with breadcrumbs.
2
Bake in the preheated oven (electric: 175°C/ gas: level 2) for 20-25 minutes. Squeeze lemons and mix juice with icing sugar. Prick hot cake close together with a wooden skewer.
3
Spread lemon icing over it and let it cool down. Cut 4 circles (each approx. 8 cm Ø), 4 squares (each 7 x 7 cm), 4 rhombs (each 7 x 7 cm) and 3 squares (each 9 x 9 cm) from the cake.
4
Halve the 3 big squares to 6 triangles. Cut 4 strips from parchment paper, lay them around the circles and glue the ends together. Soak the gelatine. Drain the pineapple and tangerines. Sort blackberries and blueberries, wash carefully and drain.
5
Wash, clean and slice the strawberries. Peel, halve and slice the kiwis. Stir quark, sugar and vanilla sugar until smooth. Squeeze the gelatine, dissolve and stir into the quark.
6
Cold. Whip cream until stiff and stir in as soon as the quark mixture begins to set. Pour some cream quark into a piping bag with star-shaped spout. Fill round pieces with quark, put them in a cold place.
7
Coat the remaining particles with quark mixture. Colourfully cover with fruit. Loosen parchment paper to cover the round particles. Decorate the tartlets with cocktail cherries, chocolate leaves, brittle, pistachios, lemon julienne and quark-cream tuffs.
8
Makes 18 pieces.