Strawberry Tarts with Cookie Crust

Ingredients

• 250 g chocolate cookies
• 150 g butter
• 50 g chopped almonds
• 6 sheets gelatin
• 300 g Strawberries
• 50 g powdered sugar
• 200 g Quark (20% fat)
• 200 g yogurt (3.5% fat)
• 20 ml orange liqueur (or strawberry syrup)
• 150 g whipping cream
• 1 tbsp chopped pistachios
• 1 tbsp grated dark chocolate
• powdered sugar (for dusting)

Instructions

1. 1.

   Place 8–10 dessert rings (diameter about 6–7 cm) on a tray and line with plastic wrap.

2. 2.

   Crush the cookies finely in a food processor. Melt the butter and mix it with the almonds and cookie crumbs. Press the mixture evenly into the rings, flattening it. Refrigerate.

3. 3.

   Soak gelatin in cold water. Wash, core, and halve five strawberries for garnish; set aside. Puree the remaining berries and strain through a fine sieve. Mix strawberry puree with powdered sugar, well-drained quark, and yogurt.

4. 4.

   Warm the drained gelatin with the liqueur in a small saucepan until melted. Stir in 3–4 tbsp of the mixture into the rest of the cream, then fold in the whipped cream. Fill the rings with the cream. Chill for at least 4 hours. Remove tarts from rings, lift off plastic wrap, and top with strawberry halves.

5. 5.

   Garnish with pistachios and chocolate shavings, dust with powdered sugar, and serve.