Mini Raspberry Tartlets

Ingredients

• 175 g whole wheat flour
• 2 tsp Baking powder
• 1 pinch salt
• 120 g sugar (6 tbsp)
• 30 g cocoa powder (2 tbsp)
• 2 Eggs
• 50 g butter
• 175 ml milk (1.5% fat)
• 150 ml raspberry juice
• 10 g vanilla pudding powder (2 tsp)
• 100 g whipping cream
• 100 g low-fat quark
• 150 g raspberries

Instructions

1. 1.

   Line a muffin tin with paper cups. Mix flour with baking powder, 1 pinch salt, 4 tbsp sugar and cocoa powder. Beat the eggs. Melt butter and mix with milk and eggs. Then fold in the dry mixture.

2. 2.

   Fill the cups with batter and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 25 minutes. Let cool well.

3. 3.

   Meanwhile heat raspberry juice in a saucepan. Add remaining sugar and bring to a boil over medium heat. Dissolve pudding powder in some cold water and stir into the raspberry juice. When the liquid thickens, remove from heat.

4. 4.

   Cut off the tops of the tartlets and gently hollow out the centers (use the removed pieces elsewhere). Spoon 1–2 tbsp raspberry filling into each cavity.

5. 5.

   Whip cream until creamy, mix with quark, and spoon 1–2 tbsp onto each tartlet. Rinse raspberries, wash gently, pat dry. Place berries on the tartlets and drizzle with remaining raspberry glaze. Cool until the glaze sets.