Tartlets with Cream Cheese and Pomegranate Cream

Ingredients

• 150 g whole wheat flour (+ 1 tbsp for handling)
• 100 g butter (+ 1 tsp for greasing)
• 50 g raw cane sugar
• 1 egg
• 1 pinch salt
• 2 tsp cocoa powder (strongly defatted; 10 g)
• 1 small pomegranate (150 g)
• 100 g low-fat quark
• 100 g cream cheese (30% fat in the container)
• 50 g powdered sugar from raw cane sugar
• 100 g whipping cream
• 1 tbsp rose water
• 2 tbsp roasted pine nuts (30 g)
• un sprayed rose petal (for garnish)
• legume for blind baking

Instructions

1. 1.

   Halve the pomegranate. Squeeze juice from one half, extract seeds from the other half and set aside. Mix quark with cream cheese, powdered sugar and 3 tbsp pomegranate juice until smooth. Whip cream with rose water to stiff peaks and fold into the cream mixture. Fill tartlet bases with cream, sprinkle with pomegranate seeds, pine nuts and rose petal leaves.