Raspberry tartlets

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Place 8 cups (approx. 150 ml capacity) with the cup rim down on a plate with baking paper. Use a pencil to draw outlines of the cups. Chop the chocolate and melt over a warm water bath. Add the cornflakes to the chocolate and mix well. Spread the cornflakes in the circles with a teaspoon, leaving a small rim all around (thickness of the cup wall) and chill for about 15 minutes

2. 2

   Soak gelatine in cold water. Sort raspberries. Puree 250 g berries and pass through a sieve. Mix with sugar, quark and lemon juice. Squeeze the gelatine, dissolve carefully and mix with some raspberry cream. Then stir everything into the remaining cream. Chill the cream until it begins to gel

3. 3

   Rinse cups with cold water. Whip 250 g cream with the whisks of the hand mixer until stiff and fold into the cream. Pour the cream into the cups, place a crispy base on each and press down gently. Chill for about 3 hours. Place the cups very briefly in hot water, loosen the rim with a small knife, turn the cups upside down and gently tap the tartlets out. Arrange the tartlets on a plate. Whip 150 g cream until stiff, fill into a piping bag with a perforated spout, squirt small tuffs onto the tartlets and decorate each with a raspberry. Add the rest of the raspberries

4. 4

   waiting time approx. 3 1/4 hours

Nutrition Facts

KCAL
380 kcal

CARBS
34 g

FATS
19 g

PROTEINS
13 g