Marbled berry cheesecake tartlets

Name: Marbled berry cheesecake tartlets
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 4 discs (à 75 g) deep-frozen puff pastry; 120 g mixed fresh berries (e.g. blueberries and currants); 1 TABLESPOON + 75 g sugar; 1 TEASPOON Cornstarch; 2 Eggs (size M); 400 g Low-fat curd; 1 package Vanillin sugar; 1 TABLESPOON Lemon juice; 1 package Pudding powder "Vanilla Flavor"; 200 ml + 2 tablespoons of milk; 100 g Butter; 1 Egg Yolk; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Paper sleeves

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

4 discs (à 75 g) deep-frozen puff pastry
120 g mixed fresh berries (e.g. blueberries and currants)
1 TABLESPOON + 75 g sugar
1 TEASPOON Cornstarch
2 Eggs (size M)
400 g Low-fat curd
1 package Vanillin sugar
1 TABLESPOON Lemon juice
1 package Pudding powder "Vanilla Flavor"
200 ml + 2 tablespoons of milk
100 g Butter
1 Egg Yolk
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil
7-10 Tbsp Paper sleeves

Directions

1
Place the puff pastry slices next to each other and defrost. Wash and clean the berries. Purée the berries, 1 tablespoon of sugar and starch with a hand blender. Pass the puree through a fine sieve. Separate the eggs. Mix the egg yolks, 75 g sugar, quark, vanillin sugar and lemon juice.
2
Stir in pudding powder and 200 ml milk. Place puff pastry slices on top of each other and roll out into a rectangle (44 x 33 cm) on a floured work surface. Cut out 12 squares (11 x 11 cm). Grease the muffin tin (12 wells) and place the squares so that the corners protrude slightly. Beat the egg white until stiff. Melt butter. Fold the egg whites first, then the butter into the cheese mixture. Put 2 tablespoons of cheese mixture in each basket. Spread 1 teaspoon of berry puree on each. Now add the rest of the cheese mixture and finish with 1 teaspoon of puree. Draw a pattern through the puree with a wooden skewer or teaspoon handle. Mix the egg yolks and 2 tablespoons of milk and brush the puff pastry corners with it.
3
Fold the egg whites first, then the butter into the cheese mixture. Put 2 tablespoons of cheese mixture in each basket. Spread 1 teaspoon of berry puree on each. Now add the rest of the cheese mixture and finish with 1 teaspoon of puree. Draw a pattern through the puree with a wooden skewer or teaspoon handle. Mix the egg yolks and 2 tablespoons of milk and brush the puff pastry corners with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. If the puff pastry corners become too dark, cover the baskets with aluminium foil. Take the muffin tray out of the oven, let it cool down for 30 minutes and carefully remove the tartlets from the trays. Let them cool down on a kitchen grid. Decorate with berries and dust with icing sugar. Place in paper sleeves
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. If the puff pastry corners become too dark, cover the baskets with aluminium foil. Take the muffin tray out of the oven, let it cool down for 30 minutes and carefully remove the tartlets from the trays. Let them cool down on a kitchen grid. Decorate with berries and dust with icing sugar. Place in paper sleeves