Tropical Lime Tarts

For the dough: Put flour on the work surface, mix with salt and create a well in the center of the flour. Cut cold butter into small pieces and distribute onto flour. Crack egg into the well. Use a pastry cutter to combine ingredients into a dough. Add lukewarm water as needed. Shape dough into a ball, wrap in plastic wrap and chill for 30 minutes.

Roll out dough on a floured surface. Line greased ramekins with dough. Bake in an oven preheated to 180° C (approximately 350°F) for 12-15 minutes. Remove and let cool slightly, release from ramekins and leave to cool.

For the filling: Roast almonds in a dry frying pan. Finely chop chocolate. Drain pineapple in a sieve, collect the juice. Rinse lime with hot water, zest and juice. 

Beat drained quark until creamy. Stir in powdered sugar, lime zest and juice.

Soften gelatin in cold water. Combine chocolate, almonds and coconut. Sprinkle half of the mixture into the tarts.

Heat 2 tablespoons pineapple juice, squeeze gelatin and dissolve into warm pineapple juice. Stir in 2 tablespoons of quark mixture. Stir gelatin mixture into remaining quark mixture.