Raspberry and Cream Cheese Tartlets (Cheesecake Style)

Shortbread dough

• 

  Step 1

  Begin by preparing the shortbread Dough as indicated in the linked recipe.
  Then roll out the dough into 4 tartlet molds and pre-bake the tart shells for 5 minutes at 180 degrees Celsius.

• Baking information
  • Temperature

    180°C 356°F
    °C °F
  • Heat rotary

Raspberry Insert

• 

  Step 2

  In a saucepan, add 300 grams of raspberries for the coulis and two tablespoons of sugar.
  Heat at a gentle simmer for about ten minutes, then add the agar-agar.
  Mix well.

• 

  Step 3

  Strain the raspberry coulis through a fine sieve.

• 

  Step 4

  Pour the coulis into the tart shells and set aside until the agar-agar sets.

Cheesecake Filling

• 

  Step 5

  In a bowl, combine the eggs, cream, quark (or fromage blanc), and sugar.

• 

  Step 6

  Mix vigorously until you obtain a smooth mixture.

• 

  Step 7

  Pour the filling over the tart shells covered with raspberry coulis.

• 

  Step 8

  Bake for 30 minutes at 160 degrees Celsius.

• Baking information
  • Temperature

    160°C 320°F
    °C °F
  • Heat rotary
  • Baking time 30 min
• 

  Step 9

  Let the tartlets cool, then top each one with fresh raspberries.

  They're ready to serve!