Small blackberry tarts
makes 4-6
Ingredients
Pastry
- 50 g quark
- 50 g Dansukker Superfine Sugar
- 1 tsp Dansukker Vanilla Sugar
- 1 g salt
- 20 ml oil
- 15 ml milk
- 120 g plain flour
- 4 g baking powder
Filling
- 3-400 g blackberries
- 2 eggs
- 50 g Dansukker Superfine Sugar
- 1 tsp Dansukker Vanilla Sugar
- 100 g crème fraiche
- 50 g hazelnuts, ground or chopped
- 12 g potato starch
Decoration
- 10 g Dansukker Icing Sugar
Quickly work together the pastry ingredients into a dough. Press the dough into individual tart tins and refrigerate for 30 minutes. Put the blackberries in the tins. Beat together all the remaining ingredients for the filling and pour over the berries. Bake in the lower part of the oven at 175 °C for about 20 minutes. Leave to cool slightly before serving. Dust with icing sugar just before serving. Serve with crème fraiche, whipped cream or vanilla ice cream.
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