Cheese Cream Tartlets

Ingredients

• 25 g butter
• 7 eggs
• 150 g sugar
• 1 pinch salt
• 75 g flour (Type 405)
• 25 g coconut flakes (3 tbsp)
• 5 sheets white gelatin
• 150 ml milk (1.5% fat)
• 2 limes
• 125 g low-fat quark
• 125 ml whipping cream
• powdered sugar (optional)

Instructions

1. 1.

   Melt butter in a pot, let it cool slightly.

2. 2.

   Beat 4 eggs with 50 g sugar and a pinch of salt using hand mixer for about 7 minutes until creamy.

3. 3.

   Sift flour into a bowl, mix with coconut flakes, then whisk into the egg mixture with a whisk.

4. 4.

   Fold in the liquid butter.

5. 5.

   Line a baking sheet with parchment paper and spread the sponge batter onto it. Smooth with a rubber spatula and bake in preheated oven at 200 °C (180 °C fan, gas level 3) on the second rack from below for 10–12 minutes.

6. 6.

   Sprinkle kitchen towel with 2 tbsp sugar. Remove sponge base from sheet, place paper side up on towel. Dampen paper with a little water, wait briefly, then carefully lift it off.

7. 7.

   Use a 10 cm ring cutter to cut 8 circles from the sponge base. Cover with cling film and set aside.

8. 8.

   Separate the remaining 3 eggs. Soak gelatin in cold water. Whisk egg yolks with half of the remaining sugar until creamy. Heat milk just below boiling; gradually stir into yolk mixture.

9. 9.

   Heat the mixture over a bain‑marie, stirring constantly until it becomes creamy. Squeeze out excess water from gelatin, dissolve in hot yolk cream while stirring, then let cool for 5 minutes.

10. 10.

    Wash and dry one lime, grate 2 tsp zest. Juice both limes and measure 8 tbsp juice. Stir quark, lime zest, and juice into the yolk cream. Chill in refrigerator for about 45 minutes until it starts to set; stir once after 20 minutes.

11. 11.

    Beat egg whites with remaining sugar until stiff peaks form. Whip cream until stiff as well.

12. 12.

    Fold whipped cream into the yolk‑quark mixture, then fold in the stiff egg whites.

13. 13.

    Place cut sponge rings into 8 ring cutters (10 cm Ø). Spoon quark‑cream filling into rings and smooth top. Chill for 2–3 hours.

14. 14.

    Before serving, warm rings slightly in hand, slide tartlets onto plates. Dust with powdered sugar if desired and serve.