Blueberry tartlets

Step 1/4

• 16 g rolled oats
• 10 g butter
• ⅜ tsp stevia
• ⅛ tsp salt
• ¼ egg yolk

• food processor
• plastic wrap
• bowl
• rubber spatula

Using a food processor, process rolled oats until fine. Add to a bowl along with the softened butter, stevia, salt, and egg yolk. Stir with a spatula until the mixture comes together and form the dough into a ball. Cover with plastic wrap and allow to rest in the fridge for approx. 30 min.

Step 2/4

• 20 g quark
• ¾ tbsp crème fraîche
• ¼ tbsp lemon juice
• ¼ egg
• ⅜ tsp stevia
• ¼ tsp vanilla custard powder

• oven
• bowl
• whisk

Preheat the oven to 180°C/370°F. In another bowl, whisk together quark, crème fraîche, lemon juice, egg, stevia, and vanilla custard powder.

Step 3/4

• 10 g blueberries
• butter for greasing

• small tart pans
• rubber spatula
• cutting board
• knife
• rolling pin

Grease the tart tins with some butter. Roll out the dough, cut out appropriately-sized rounds, and transfer to the tins. Carefully fold blueberries into the cream and distribute evenly onto each pastry round. Baked in a preheated oven at 180°C/370°F for approx. 35 - 40 min. Remove and allow to cool.

Step 4/4

• crème fraîche for serving
• strawberries for serving
• confectioner’s sugar for serving

Remove tartlets from the baking tins and serve with a spoonful of crème fraîche, strawberries, and some confectioner's sugar. Enjoy!

Enjoy your meal!