Blackberry Quark Tartlets

Ingredients

• 250 g spelt whole‑grain flour (+ 1 heaped tbsp for handling)
• 35 g cocoa powder (5 tbsp; heavily defatted)
• a pinch of salt
• 50 g raw cane sugar
• 125 g cold, cubed butter
• 2 Eggs
• 250 g blackberries
• 1 Organic Lime
• 1 Vanilla bean
• 100 g crème fraîche
• 250 g low‑fat quark
• 1 tbsp Maple Syrup
• 15 g dark chocolate (at least 70% cacao)

Instructions

1. 1.

   Mix flour with cocoa powder, salt and sugar. Add butter and one egg, then knead by hand into a smooth dough. Cover and chill for 30 minutes.

2. 2.

   Meanwhile wash blackberries gently, drain and halve or quarter depending on size. Peel lime hot, grate the zest, cut in half and squeeze out the juice. Split vanilla bean lengthwise and scrape out the seeds. Whisk crème fraîche with quark, half of the lime zest, 1–2 spritzes of lime juice, maple syrup, vanilla seeds and remaining egg.

3. 3.

   Divide dough into four equal pieces, roll each on a floured surface to about 14 cm diameter and place in four tartlet tins.

4. 4.

   Spread quark mixture over the tins and top with blackberries. Bake in preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 30–35 minutes.

5. 5.

   Remove from oven, cool for 10 minutes then release from tins. Garnish blackberry quark tartlets with remaining lime zest and grated chocolate to taste.