Preparation
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1Knead the ingredients for the dough, form it into a ball and wrap it in foil. Let rest in the fridge for 30 minutes.
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2Roll out thinly and line 6 oiled tartlet molds (12 cm Ø) with it. Prick several times with a fork and bake in the oven. Allow to cool and carefully turn out of the molds.
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3For the filling, stir the quark with sugar, Kölln oat bran flakes, lemon juice and zest until smooth. Soak the gelatine, dissolve it in a water bath over low heat until dripping wet and add it to the curd mixture. Let them cool slightly and spread on the tarts.
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4Sort the raspberries, wash them, drain them well and distribute them on the tartlets. Prepare the cake icing according to the package instructions and carefully pour it over the raspberries. Let it solidify in the fridge.
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5Roast the real Kölln Kernige in a pan without fat, sprinkle over the tarts and serve. Preparation time: approx. 40 minutes (without waiting time)
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6Top/bottom heat: 190° C Circulating air: 170°C Baking time: approx. 15 minutes
Author: Peter Kölln
Photographer: Studio Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
For the dough:
150 G
Flour
50 G
Kölln Oat Muesli Fruit No Added Sugar
100 G
Vegetable margarine
50 G
Sugar
1
protein
1 prize
Salt
1-2 EL
Water
for oiling the molds
Mazola® germ oil
For the filling:
250 G
Low-fat quark
30-50 G
Sugar
3 EL
Kölln Oat Muesli Fruit No Added Sugar
2 EL
lemon juice
2 TL
grated lemon peel
2 Sheet
gelatin
For the topping:
250 G
Raspberries
1 pack
red cake icing
2 EL
Roasted hearty Kölln flakes
