Cream Cheese Tarts
(Percentage of daily recommendation)
|Calorie||310 kcal||(15 %)|
|Protein||12 g||(12 %)|
|Fat||15 g||(13 %)|
|Carbohydrates||29 g||(19 %)|
|Sugar added||18 g||(72 %)|
|Roughage||1 g||(3 %)|
|Vitamin A||0.2 mg||(25 %)|
|Vitamin D||1.8 μg||(9 %)|
|Vitamin E||1.4 mg||(12 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.3 mg||(27 %)|
|Niacin||2.7 mg||(23 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||43 μg||(14 %)|
|Pantothenic acid||1.1 mg||(18 %)|
|Biotin||15.6 μg||(35 %)|
|Vitamin B₁₂||1.4 μg||(47 %)|
|Vitamin C||3 mg||(3 %)|
|Potassium||179 mg||(4 %)|
|Calcium||87 mg||(9 %)|
|Magnesium||18 mg||(6 %)|
|Iron||1.5 mg||(10 %)|
|Iodine||10 μg||(5 %)|
|Zinc||1.1 mg||(14 %)|
|Saturated fatty acids||8.1 g|
|Uric acid||8 mg|
Melt butter in a pot, let cool slightly. Mix 4 eggs, 50 grams (approximately 1/4 cup) cane sugar and 1 pinch of salt in a bowl with hand mixer until creamy, about 7 minutes.
Place flour and shredded coconut into a bowl and mix together. Fold into the egg mixture with a whisk.
Mix in melted butter.
Line baking sheet with parchment paper and spread batter on parchment. Smooth with a rubber spatula and bake in preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F/convection 350°F) on second shelf from bottom for 10-12 minutes. Remove from oven and let cool.
Sprinkle a kitchen towel with 2 tablespoons cane sugar. Remove cake from baking sheet and invert cake onto the towel. Brush parchment paper with some water. Wait briefly and then remove paper carefully.
Cut out 8 circles with a (10 cm /approximately 4-inch) diameter cookie cutter from cake. Cover with plastic wrap and set aside.
Separate yolks and whites of 3 remaining eggs. Soak gelatin in cold water. Beat egg yolks with half of remaining cane sugar until creamy. Heat the milk until just before the boiling point and gradually stir into the egg yolk mixture.
Heat egg mixture in a bowl over a hot water bath, stirring constantly, until creamy. Dissolve gelatin in hot egg yolk cream while stirring and let cool for 5 minutes.
Rinse lime, wipe dry and zest 2 teaspoons of peel. Squeeze lime and measure 8 tablespoons juice. Stir quark, lime zest and lime juice into egg yolk mixture. Refrigerate mixture for about 45 minutes until it begins to set. After 20 minutes of refrigeration, stir once.
In a small bowl, beat egg whites with remaining cane sugar and cream until stiff.
Fold egg whites into the egg yolk mixture.
Place cake circles in 8 springform pans (diameter of 10 cm/approximately 4 inches). Pour mixture into pans and smooth out. Cool for 2-3 hours.
Slightly warm tarts in the palm of your hand, slide onto plates and sprinkle with powdered sugar to serve.