Small blackberry tarts

makes 4-6

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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

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

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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