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Рецепт Baking| Chocolate Quark Mousse Tartlets in Almond Pastry {eggless} … inspired by friends!
by deeba rajpal

“I have gathered a posie of other men’s flowers, and nothing but the thread that binds them is my own.”

John Bartlett

What is life without inspiration, and what is life without some deep, dark, delicious little chocolate tarts nestled in crisp almond pastry? For the food blogger in me, life gets quite tempting and very very interesting with blogs across the globe offering sinfully delicious treats day after day. These Chocolate Quark Mousse Tartlets in Almond Pastry were a result of such inspiration!A recipe and its photographs had me particularly smitten – Chocolate Fig Tarts @ Gourmande in the Kitchen. Sylvie does the most gorgeous posts with inspirational food, and her photographs weave a magical spell. It was her post that inspired me to make these.I’ve had these on my mind for long but the day I had time, thanks to some pretty shoddy planning, I didn’t get the ingredients together. No honey {ever since the dieting diva discovered that it is ‘healthy’ sweet, it disappears fast}, no coconut oil, and no coconut milk. Quick thinking time, and as I like to experiment, I decided to use instead some well drained homemade quark which was awaiting its fate!!So yours truly, the ‘queen of substitutes‘, kicked into action, and soon I had some rather delicious tartlet shells and equally delicious filling on hand. The filling was discovered by the ever hungry, prowling dieter in our home. When I told her it was relatively low fat, she began to steal spoonful after spoonful; the dog looking on as always!The little tarts came together very soon, and while they were cooling, I whipped up the filling. Since the filling is a no bake one, it took just a few minutes to make. The chocolate quark mousse filling is inspired from Meeta’s fabulous Dobostorte post @ What’s For Lunch Honey. I love how she used quark, a fresh curd cheese which I think should be used more often. It’s easy to make at home, and I love using it!I was a little skeptical about tangy undertones the curd cheese might give the chocolate but I needn’t have bothered. Once blended together, the taste was addictive good. Spoonful after spoonfuls that the kids dug out proved it. At room temperature it did have the slightest undertones of its tangy secret ingredient, but once chilled, it was just singularly divine CHOCOLAT! Fabulous!

I made these keeping Diwali in mind, but I’ve got late posting them. It’s festival season in India, and though I’m not ritualistic, I still like to bake to a theme, this one being for the Festival of Lights. Almonds {dry fruits} and chocolates are very popular over Diwali, so these were a perfect fit, a wonderful dessert! I made double the quark mousse recipe below. The kids ate some, and I still had some leftover after doing the tartlets. That found its way into the Coffee Genoise Cake with Chocolate Quark Mousse Filling, and Coffee Quark Frosting pictured above that I baked for my parents anniversary two days ago. Great pairing despite the thoughts that coffee might not go well with quark. The cakes quickly disappeared proving just how good the pairing was!!

Chocolate Quark MousseTartlets in Almond Pastry {eggless/vegetarian}

Ingredients

For the crust:

Grease 4 to 5 small tartlet pans.

Place the almonds and digestive biscuits in bowl of food processor and pulse till you get fine crumbs {Thermomix: Speed 10, 7-8 seconds, scrape and repeat}

Add the salt and baking soda and pulse briefly to mix.

With the motor running on low speed, {Thermomix Speed 2, reverse}, slowly pour in the corn syrup, followed by the melted clarified butter, and process till the dough just begins to come together.

It will stick together when pinched.

Divide the dough between 4-5 loose bottom tart pans, and press to build up sides and base.

Chill the prepared shells for about 30 minutes.

Preheat the oven to 180C, and bake for 10-12 minutes, or until the edges are golden but not dark. Remove from oven and set aside to cool completely.

Filling:

Place the dark chocolate and corn syrup in a microwave safe bowl, and melt the chocolate, a minute at a time on high power. Stir after every minute. {You can even do this over a double boiler if you like}. Leave to cool.

Whip the quark until smooth, and then blend in the melted chocolate at low speed.

Whip the cream to soft/medium peaks and fold in gently to complete the chocolate quark mousse.

When the tartlet shells have cooled, divide the quark filling equally amongst them..

Chill for at least 30 minutes before serving.Dust with cocoa powder if desired, top with flaked almonds and serve.

NOTES: The tartlet shells can be made ahead of time. The finished chocolate quark mousse tartlets can be refrigerated overnight.

2.0

http://www.passionateaboutbaking.com/2011/10/baking-chocolate-quark-mousse-tartlets-in-almond-pastry-eggless-inspired-by-friends.html

Some more recipes on PAB with Homemade Quark

Chocolate Quark Mousse Tartlets in Almond Pastry {eggless}

Apple Strawberry Basil Hand Pies

Vanilla Macarons with Quark Kirsch & Tart Cherry Filling

No Bake Upside Down Mango Quark Cheese Pie

Quarkauflauf – Quark Casserole with Balsamic Strawberries

Gluten Free Strawberries & Quark Layered Cake

Strawberry-Tangerine Quark Panna Cotta with Oatmeal Florentines

Crostata with Quark & Apples

Quark Mousse Cake with Roasted Balsamic Strawberries

Quark Mousse with Roasted Balsamic Strawberries

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Also find me on The Rabid Baker, The Times of India