Sig's German Fluted Quark Tartlet

Name: Sig's German Fluted Quark Tartlet
Cuisine: American
Ingredients: 250 grams quark; 50 grams creme fraiche; 60 grams fine golden or white sugar; 1 level teaspoon Vanilla sugar; 2 medium fresh eggs; 4 level teaspoons custard powder; 60 ml full fat milk; 60 grams unsalted butter; 100 grams marzipan (found in baking isle); mixed or single fruit of choice and or cream (optional)

Sigrun @sigrun

German, living in England

These are moist no flour little yummy cakes ☺😊

Sigrun @sigrun

German, living in England

These are moist no flour little yummy cakes ☺😊

Saved

Ingredients

250 gramsquark
50 gramscreme fraiche
60 gramsfine golden or white sugar
1level teaspoon Vanilla sugar
2medium fresh eggs
4level teaspoons custard powder
60 mlfull fat milk
60 gramsunsalted butter
100 gramsmarzipan (found in baking isle)
mixed or single fruit of choice and or cream (optional)

Saved

Steps

1

Add the milk, butter and chopped marzipan into a saucepan. Melt the butter and marzipan on low heat, stirring all the time until dissolved
2

Once all melted, slightly cool
3

Add all other ingredients into a bowl, (except the fruit or and cream if using), mix well together
4

Then add the melted butter and marzipan mix well together until smooth
5

With a ladle fill buttered mini gugelhopfs or fluted Tartlet forms
6

Bake in a preheated oven for about 45 minutes on 175 C until set and golden brown
7

Leave to cool for about 15-20 minutes,then turn tin and gently let them drop out.
8

Serve with fruit and cream.if you like
9

Makes 10-12 depending on size of your pan.