Rhubarb Tartlets

Ingredients

• 250 g flour
• 100 g powdered sugar
• 125 g butter
• 1 pinch salt
• 1 egg yolk
• 500 g quark
• 70 g sugar
• 2 Eggs
• 1 packet vanilla pudding powder
• 400 g rhubarb
• 2 tbsp almond flakes

Instructions

1. 1.

   Sift the flour onto a work surface, mix with powdered sugar and salt, then press a well in the center. Cut cold butter into small pieces and distribute around the well; add the egg yolk, about 30 ml water, and use a knife to cut through all ingredients until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap in cling film, and chill for about 30 minutes.

2. 2.

   For the filling, whisk quark with sugar, eggs, vanilla powder, and pudding powder. Wash, trim, peel rhubarb, and cut into ~2 cm pieces.

3. 3.

   Roll the shortcrust dough to about 3 mm thickness between two sheets of cling film and line greased tartlet tins. Spread the quark mixture onto the tins, sprinkle with rhubarb pieces and almond flakes. Bake in a preheated oven at 180 °C for 25‑30 minutes until golden brown. Cool on a wire rack.

4. 4.

   Serve by removing from tins and dusting with powdered sugar.