Quark cakes with cherries

Name: Quark cakes with cherries
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 glass (370 ml) Cherries; 1 tablespoon (10 g) Cornstarch; 3 TABLESPOONS Sugar; 100 g Butter; 150 g Cocoa Butter Biscuits; 250 g Cream curd; 200 g Whipped cream; 1 pack of cream stiffener; 7-10 Tbsp Aluminium foil; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1 glass (370 ml) Cherries
1 tablespoon (10 g) Cornstarch
3 TABLESPOONS Sugar
100 g Butter
150 g Cocoa Butter Biscuits
250 g Cream curd
200 g Whipped cream
1 pack of cream stiffener
7-10 Tbsp Aluminium foil
baking paper

Directions

1
Drain the cherries well and collect the juice. Stir starch and 2 tablespoons cherry juice until smooth. Boil up the rest of the juice with 1 tbsp. sugar. Stir in starch and simmer for about 1 minute. Remove from heat. Let it cool down.
2
Melt the butter. Put the butter cookies in a freezer bag and crumble them finely with the dough roll. Mix with butter.
3
Place the appetizer ring (8 cm Ø) or a ring you have made yourself from aluminium foil on a tray lined with baking paper or on a board. Pour in 1-2 tbsp. cookie mixture and press until smooth. Remove the ring.
4
Make 5 more bases from the remaining mass. Chill for about 30 minutes.
5
Mix the quark with 2 tablespoons of sugar. Whip cream with cream stiffener until stiff. Crush the cherries a little bit with a fork and fold into the quark with the cream. Spread the cream loosely on the biscuit bases. Cover and chill for about 1 hour.
6
Sprinkle the tartlets with cherry sauce and serve.