Ginger Lemon Tartlets with Strawberry Tat

Ingredients

• 200 g whole wheat cookies
• 1 EL cocoa powder (7 g; strongly defatted)
• 70 g melted butter
• 1 Organic lemon
• 20 g ginger (1 piece)
• 200 ml milk (3.5 % fat)
• 50 g raw cane sugar
• 1 TL turmeric powder
• 1 egg
• 2 egg yolks
• 250 g low-fat quark
• 1 EL rice flour
• 30 g whole wheat semolina
• 500 g strawberries
• 1 Organic Lime
• 1 EL honey

Instructions

1. 1.

   Crush cookies, mix in cocoa powder and butter. Place tartlet rings on a parchment-lined baking sheet. Fill the cookie base, press down at the bottom and lift up a rim. Chill.

2. 2.

   Meanwhile, peel lemon, dry rub, grate zest, and squeeze juice. Peel ginger and slice thinly. Cook milk with sugar, ginger, turmeric, and lemon zest until sugar dissolves. Remove from heat and let steep 10 minutes. Strain through a sieve. Whisk milk mixture with egg, yolks, lemon juice, quark, rice flour, and semolina. Spoon onto cookie bases and bake in preheated oven at 160 °C (convection 140 °C; gas: level 2) for 40 minutes. Then remove rings.

3. 3.

   Meanwhile, clean strawberries, wash, and dice. Peel lime, dry rub, grate zest, squeeze juice, and mix with berries and honey. Arrange tartlets topped with strawberry tat.