Wachau apricot tartlet

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 300 g + some flour
  • 200 g + 75 g soft butter
  • 75 g + 50 g sugar, salt
  • 4 Eggs (Gr. M)
  • 24 Apricot halves (tin)
  • 3-4 Tbsp Apricot liqueur
  • 7-10 Tbsp Grease
  • 50 g Icing sugar
  • 1 package Vanillin sugar
  • 250 g Low-fat curd
  • 25 g semi-bitter couverture
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Knead 300 g flour, 200 g butter, 75 g sugar, 1 pinch of salt and 1 egg to a smooth dough. Chill for about 30 minutes. Sprinkle the apricots with liqueur if necessary and let them steep

  2. 2

    Grease 12 tartlet moulds (approx. 10 cm Ø; height approx. 2 cm). Roll out the dough on a little flour to a thickness of approx. 1/2 cm. Cut out 12 circles (approx. 14 cm Ø). Line the moulds with them. Prick the bottom more often with a fork. Pre-bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 10 minutes

  3. 3

    Separate 3 eggs. Cream 75 g butter, icing sugar and vanillin sugar. Stir in 3 egg yolks and quark. Beat 3 egg whites and 50 g sugar until stiff and fold into the quark mixture

  4. 4

    Spread apricots and curd cream into the moulds. Bake at the same temperature for 25-30 minutes. Let them cool down. Chop the chocolate coating and melt in a hot water bath. Decorate the tartlets with it. Dust with icing sugar

Nutrition Facts

KCAL
410 kcal
CARBS
42 g
FATS
22 g
PROTEINS
8 g

Categories & Tags

Dessert