Raspberry Quark Tartlets

Name: Raspberry Quark Tartlets
Cook time: 20 min
Total time: 20 min
Yield: 5
Ingredients: 150 g + some flour; 24 g Diabetic sweetness; 60 g butter/margarine; 7-10 Tbsp Grease; 250 g cleaned raspberries; 250 g Low-fat curd; 100 g Sour cream or sour cream; 7-10 Tbsp a few dashes of liquid sweetener; 1 tablespoon (10 g) crushed pistachios

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 5

150 g + some flour
24 g Diabetic sweetness
60 g butter/margarine
7-10 Tbsp Grease
250 g cleaned raspberries
250 g Low-fat curd
100 g Sour cream or sour cream
7-10 Tbsp a few dashes of liquid sweetener
1 tablespoon (10 g) crushed pistachios

Directions

1
Knead 1,150 g flour, diabetic sweetener, cold fat in pieces and 4-5 tbsp. ice-cold water into a smooth dough. Cover and chill for about 30 minutes.
2
Divide the dough into 5 equally sized pieces. Roll out each piece to a round shape (approx. 12 cm Ø) on a little flour. Grease the cake tin (approx. 8 cm Ø) and line it with the dough. Press up at the edge. Prick the base several times
3
Bake the cakes in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/gas: level 3) for 18-20 minutes. Remove and let cool. Then turn out of the moulds and allow to cool completely
4
Wash the raspberries if necessary and carefully dab dry. Mix curd and sour cream until smooth. Flavour with sweetener. Fold in 2/3 of the raspberries
5
Fill the tartlets with raspberry quark. Decorate with the remaining raspberries and chopped pistachios