Place 2 moulds into each other and place them in the recesses of a muffin tray (12 recesses). Melt the butter. Crumble the shortbread finely. Mix with the butter. Distribute on the bottom of the muffin cups.
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Mix ##eggs##, sugar, 1 packet of ##vanilla sugar## and 1 pinch of salt for 3-4 minutes until creamy. Mix ##quark##, cream cheese and pudding powder until smooth and stir in by the spoonful.
Spread the quark mixture over the cookie crumbs. Bake in a hot oven for 35-40 minutes. Let it cool down.
Whip the cream until stiff, while pouring in 1 sachet of vanilla sugar. Pour into a piping bag with a large star-shaped spout. Spray a cream tuff on each tartlet and decorate with cranberries.