Strawberry tartlet with quark cream

Ingredients

For 1 serving

• Whole wheat flour22 g
• Butter5 g
• Brown sugar5 g
• Eggs8 g
• Quark80 g
• Honey6 g
• Vanilla extract1 ml
• Strawberries60 g

Contains: gluten, lactose, eggs,

In season: April – June

Method

1. Preheat a conventional oven to 180 °C.
2. In a bowl mix the wholemeal flour and brown sugar, add the cold butter in small cubes and rub in with your fingertips until sandy, then add the egg and knead quickly until the pastry holds together.
3. Roll it out between two sheets of baking paper to about 4 mm thick, line a tartlet tin and prick the base well; blind-bake for 15 minutes, until the case is golden, and let it cool completely.
4. Meanwhile mix the quark with the honey and vanilla extract until smooth.
5. Wash and hull the strawberries, pat them dry and halve them.
6. Fill the cooled case with the cream, top with the strawberries and serve straight away.