Tartlets are small shortcrust pies that are often used for little cakes filled with fruits or berries & pudding or cream.
In today’s post, I’ll show you a recipe for crunchy short crust tartlets filled with a quark cream, strawberry sauce & garnished with white chocolate. Have fun baking!
Cooked/Baked today: Strawberry Tartlets with Quark Cream
Preparation Time: 60 minutes
Category: Baking Recipes, Cake Recipes, Sweets & More, Dessert Recipes, Recipes with Strawberries, Shortcrust Recipes, Recipes with Quark
Our Recipe rating:
Ingredients for 6 Strawberry Tartlets with Quark Cream:
…for the shortcrust pastry:
- 250 grams flour
- 125 grams cold butter (cut into small pieces)
- 50 grams powdered sugar
- 1 egg
- Zest of an untreated organic lemon
- A pinch of salt
…for quark cream:
- 500 grams quark (20% fat)
- ½ can sweetened condensed milk (about 200 grams)
- 500 grams fresh strawberries
- 1 tablespoon powdered sugar for strawberry sauce
- A bit lemon juice for strawberry sauce
- Possibly some butter for greasing tarlet pans
Required kitchen gadgets, helper & preparations:
- Mixing bowl for shortcrust
- Mixcing bowl for quark cream
- Tall container for strawberry sauce
- Grater for lemon
- Baking paper + legumes for blind baking
- Tartlet pans
- Immersion blender
…for strawberry tartlets with quark cream:
Grease the tartlet pans with butter if necessary, then set aside. Cut the baking paper into small squares (the size of the tartlet tins) and set aside. Preheat the oven to 180°C (top/bottom heat) in good time.
Next, put all the ingredients for the shortcrust pastry in a mixing bowl & knead with your hands for 2 – 3 minutes to form a smooth dough. Then divide the batter into the 6 tartlet molds & line them evenly with the batter.
Cover the tartelettes with baking paper and weigh them down with a few legumes, then bake in the preheated oven for about 20 – 25 minutes. Take the finished tartelettes out of the oven, remove the baking paper and legumes & allow the tartelettes to cool down completely.
Tip: If you don’t have a tartlet tin, you can also use a muffin tin for that. Even if you don’t have any legumes in the house to weigh down, simply bake the tartelettes without them, that works too.
For the quark cream, put 500 grams of quark in a mixing bowl & mix with ½ can of sweetened condensed milk, then set aside. Wash the strawberries, remove the green with a small knife & put 300 grams in a blender jar, put the remaining strawberries aside for the garnish.
Add 1 tablespoon of icing sugar and a dash of lemon juice to the strawberries in the blender jar & puree everything with a hand blender to a creamy strawberry sauce. Finally, finely chop 50 grams of white chocolate with a knife or grater.
To serve, place the tartlets on a small plate, fill with quark cream & strawberry sauce & finally garnish with white chocolate. Spread a strip of strawberry sauce next to the tart, arrange halved or whole strawberries on top & garnish again with white chocolate. Bon appetit!
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):