Small meringue tartlets with raspberry cream

Name: Small meringue tartlets with raspberry cream
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 200 g frozen raspberries; 3 TABLESPOONS Icing sugar; 250 g Cream quark (40% fat); 8 Meringue shells (ready to buy); 8 TSP Chocolate sauce (bottle); 1 Disposable piping bag with star-shaped nozzle

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

200 g frozen raspberries
3 TABLESPOONS Icing sugar
250 g Cream quark (40% fat)
8 Meringue shells (ready to buy)
8 TSP Chocolate sauce (bottle)
1 Disposable piping bag with star-shaped nozzle

Directions

1
Defrost the raspberries and defrost 8 beautiful berries lying next to each other for decoration.
2
Mash the remaining raspberries with a hand blender and pass through a fine sieve. Stir in icing sugar and quark.
3
Pour the raspberry cream into a piping bag with a large star-shaped spout and squirt it onto the meringue shells. Dribble chocolate sauce over the tartlets, decorate with raspberries and serve.