Mini Sweet Tartlets

Ingredients

• 250 g flour
• 80 g sugar
• 1 Tbsp vanilla sugar
• 0.5 tsp Salt
• 1 egg
• 150 g butter
• butter (for the tray)
• flour (for the work surface)
• 3 eggs
• 50 g butter
• 250 g quark
• 100 g ground hazelnuts
• 1 untreated lemon (zest and juice)
• 80 g honey
• a handful of sweetbriar flowers
• 2 tbsp orange jelly
• sweetbriar flowers

Instructions

1. 1.

   For the base, mix flour with sugar, vanilla sugar, and salt; sift onto the work surface, press a well in the center, crack the egg into it, and scatter butter pieces around the well. Quickly knead all ingredients by hand into a smooth dough. Add a little cold water or more flour if needed. Shape into a ball, wrap in cling film, and refrigerate for 30 minutes.

2. 2.

   For the filling, separate the eggs. Melt the butter. Whisk egg yolks with quark, melted butter, hazelnuts, lemon zest and juice, and honey until smooth. Beat egg whites stiffly and fold them together with the flowers into the cream.

3. 3.

   Preheat the oven to 180 °C (356 °F) with top and bottom heat. Butter the wells of a muffin tin.

4. 4.

   Roll out the dough on a floured surface to about 3–4 mm thickness, cut circles (~10 cm), optionally add wavy edges, and line the muffin tin wells. Fill the wells with cream and bake in the oven for about 25 minutes until golden brown.

5. 5.

   Melt the jelly. Remove the tartlets from the oven, brush them with the jelly, let cool, release from the wells, and set on a cooling rack to finish cooling completely. Serve garnished with flowers.