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
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
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
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