Raspberry Strudel Tartlets

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
3 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 16
  • 250 g Raspberries (fresh or frozen)
  • 1 package (120 g; 4 leaves) Strudel dough (e.g. Aunt Fanny)
  • 3-4 tablespoons (75 g) Butter
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 125 g Mascarpone
  • 250 g Edible quark (20 % fat)
  • 5 TABLESPOONS Milk
  • 1 package Vanillin sugar
  • 2-3 TABLESPOONS Icing sugar
  • 7-10 Tbsp Meringue shells and balm

Directions

  1. 1

    Defrost or sort raspberries and wash if necessary. Drain well. Remove the strudel dough from the cooler 10 minutes before processing.

  2. 2

    Unfold 2 strudel leaves on a little flour, place them side by side. Spread with butter. Place 1 strudel sheet on each. Cut the strudel leaves in half lengthwise and cut them into 8 rectangles of the same size.

  3. 3

    Grease 16 troughs of a mini muffin tray (with 24 troughs) and line each with 1 piece of dough. Brush with the rest of the butter and place the remaining pieces of dough on top. Bake in the hot oven (electric oven: 200 °C/circulating air: 175 °C/gas: see oven manufacturer) on the lowest shelf for 7-8 minutes. Carefully remove the strudel tartlets. Cool down

  4. 4

    Mix mascarpone, quark, milk, vanillin sugar and 1-2 tablespoons icing sugar. Fold in half the berries. Fill cream into the tartlets. Crumble the meringue and sprinkle over. Decorate with 1 tablespoon icing sugar, berries and lemon balm

Nutrition Facts

KCAL
120 kcal
CARBS
9 g
FATS
8 g
PROTEINS
3 g

Categories & Tags

DessertSnacks/PartyParty