Small cheesecake tarts

Name: Small cheesecake tarts
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 125 g pink ladyfingers; 90 g Butter; 10 frozen raspberries; 1 kg Low-fat curd; 200 g Sugar; 2 TABLESPOONS Flour; 3 Protein (size M); 1 Freezer bag; 10 Paper baking cups

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

125 g pink ladyfingers
90 g Butter
10 frozen raspberries
1 kg Low-fat curd
200 g Sugar
2 TABLESPOONS Flour
3 Protein (size M)
1 Freezer bag
10 Paper baking cups

Directions

1
Put the lady fingers in a freezer bag and crumble them with a rolling pin. Melt butter in a small pot. Mix the lady fingers and butter. Press the dough into 10 paper baking cups (5.5 cm Ø bottom) and put them in a cool place for about 30 minutes.
2
In the meantime, let the raspberries thaw slightly. Mix quark, sugar and flour. Beat the egg whites with the whisks of the hand mixer until stiff. Carefully fold the beaten egg whites into the quark mixture.
3
Place 6 paper baking cups in a muffin tray with 6 wells (250 ml capacity each) and fill with 1/6 of the quark mixture. Place 1 raspberry in the middle of each. Chill the rest of the mixture until used.
4
Bake the tartes in a preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: see manufacturer) for 25-30 minutes. Remove from the oven, allow to cool for approx. 10 minutes and carefully lift the paper baking cups out of their trays.
5
Place the remaining paper baking cups in the troughs, fill with dough, place 1 raspberry in the middle of each and bake at the same temperature for the same time.