Refreshing blueberry quark tartlets

Name: Refreshing blueberry quark tartlets
Cook time: 1 h 15 min
Total time: 4 h 45 min
Yield: 12
Ingredients: 350 g Blueberries; 2 TABLESPOONS Blueberry jam; 60 g Butter; 80 g Danish butter biscuits; 4 sheets Gelatine; 250 g Mascarpone; 250 g Low-fat curd; 4 TABLESPOONS Sugar; 1 pck. Vanilla sugar; 1/2 Organic Lemon; 200 g Whipped cream; 200 g Whipped cream; 12 Paper baking cups (à 5 cm Ø); 1 large freezer bag

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

Do the same with your oven and treat yourself to some time out - with chilled cakes with mascarpone curd and fruit puree. Consumption tip: closed eyes and sun on your face

COOK TIME
75 mins

TOTAL TIME
285 mins

Ingredients

Servings: 12

350 g Blueberries
2 TABLESPOONS Blueberry jam
60 g Butter
80 g Danish butter biscuits
4 sheets Gelatine
250 g Mascarpone
250 g Low-fat curd
4 TABLESPOONS Sugar
1 pck. Vanilla sugar
1/2 Organic Lemon
200 g Whipped cream
200 g Whipped cream
12 Paper baking cups (à 5 cm Ø)
1 large freezer bag

Directions

1
Sort blueberries, wash. Heat 100 g berries and jam in a saucepan, puree finely and let cool off.
2
Place paper cups in the twelve troughs of a muffin tray. Melt butter in a pot. Place cookies in a freezer bag, seal and crumble with a pastry roll. Mix butter and cookie crumbs, distribute evenly in the tins. Press down as a base, pull up a small rim and refrigerate for about 30 minutes.
3
Soak gelatine in cold water. Mix mascarpone, quark, sugar, vanilla sugar, lemon peel and juice. Whip 200 g cream until stiff.
4
Squeeze out the gelatine and dissolve carefully in a small pot at low heat. Stir in 2-3 tablespoons of mascarpone cream, then stir everything into the remaining cream. Carefully fold in the whipped cream. Loosely fold in 5 tbsp. blueberry puree, so that a light marbling is created. Spread the mascarpone cream into the muffin cups and chill for approx. 3 hours.
5
Whip 200 g cream until stiff. Lift the blueberry muffins out of the muffin tray, remove the paper cups and place the muffins on a cake plate. Spoon the cream loosely onto the cake plate. Pile the remaining blueberries on the cream and sprinkle with the remaining blueberry puree.