Quark Tartlets with Mango and Dates

Ingredients

• 1 untreated lemon
• 250 g quark (half-fat level)
• 4 tbsp powdered sugar
• 2 egg whites
• 175 g whipping cream
• 120 g dates
• 30 g dried plums
• 175 g peeled almond kernels
• 1 Mango
• Cayenne pepper
• Lemon balm (for garnish)

Instructions

1. 1.

   Wash the lemon hot, dry it, grate half of its zest and squeeze out the juice. Mix the quark with powdered sugar, half the lemon zest and 2 tbsp lemon juice. Whip the egg whites until stiff. Whip the cream until stiff. Fold the cream first, then the meringue into the quark mixture. Place in a clean kitchen towel, roll up the towel and let the quark mixture drain in the refrigerator for at least 4 hours.

2. 2.

   Pit and cube the dates and plums. Roughly chop the almonds. Add the dates and plums to the bowl and process everything together in a food processor until it forms a slightly sticky dough. Place four garnish rings (about 8 cm diameter) on a sheet of parchment paper. Spoon the almond-fruit dough onto each ring, flatten them, and chill for 30 minutes.

3. 3.

   Peel the mango and cut out the flesh from the pit. Slice the fruit into thin crosswise slices. Remove the tartlet bases from the rings and the parchment. Place the tartlets on dessert plates. Arrange the garnish rings around them again. Layer the mango slices over the rings in overlapping rows of 1-2. Spoon the drained quark mousse into each base and chill.

4. 4.

   Dice the remaining mango flesh and season with the rest of the lime zest and a pinch of cayenne pepper. Carefully remove the garnish rings. Place the diced mango on top of the tartlets and garnish with lemon balm leaves.