Tarte au fromage blanc

Name: Tarte au fromage blanc
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 125 g pink ladyfingers (e.g. Biscuits Roses de Reims, e.g. at amazon.de; or classic ladyfingers); 90 g Butter; 10 frozen or fresh raspberries; 1 kg Low-fat curd; 200 g Sugar; 2 TABLESPOONS Flour; 3 Protein (Gr. M); 7-10 Tbsp large freezer bag; 7-10 Tbsp Muffin baking tray (6 trays; 7-10 Tbsp à 1/4 l capacity); 10 (each 5.5 cm Ø) Paper baking cups

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

125 g pink ladyfingers (e.g. Biscuits Roses de Reims, e.g. at amazon.de; or classic ladyfingers)
90 g Butter
10 frozen or fresh raspberries
1 kg Low-fat curd
200 g Sugar
2 TABLESPOONS Flour
3 Protein (Gr. M)
7-10 Tbsp large freezer bag
7-10 Tbsp Muffin baking tray (6 trays
7-10 Tbsp à 1/4 l capacity)
10 (each 5.5 cm Ø) Paper baking cups

Directions

1
Pour the lady fingers into a freezer bag. Close the bag. Roll over with a dough roll until the biscuits are crumbled. Melt the butter. Mix with sponge crumbs and press into the paper baking cups.
2
Chill for about 30 minutes.
3
Let the raspberries thaw. Mix the curd, sugar and flour with the whisk of the mixer until smooth. Beat egg whites until stiff, fold in. Preheat oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer).
4
Place six paper cups with sponge cake base in the recesses of a muffin baking tray (6 recesses with 1⁄4 l contents). Add approx. 5 tbsp. quark mixture to each of them (chill the rest of the quark mixture).
5
Place 1 raspberry in the middle of each. Bake in a hot oven for 25-30 minutes. Allow to cool for approx. 10 minutes and lift carefully out of the trays.
6
Place the remaining paper cups with the sponge cake base in the muffin tray, fill with the rest of the quark mixture and raspberries and bake at the same temperature.