Ceasefire Tartlet

Ingredients

• 200 g Bastogne biscuits
• 80 g unsalted butter
• 500 g full-fat quark
• 150 ml whipping cream
• 100 g sugar
• 2 lemons (zest and juice)
• 2 tbsp lime juice
• 5 sheets gelatin
• 100 g sugar (for caramel sauce)
• 50 ml water
• 1 red chili pepper
• 1 tbsp pomegranate seeds

Method

1. Line four small round pastry rings (about 8 cm diameter) with baking paper.
2. Crush the Bastogne biscuits and mix with melted butter. Press the mixture firmly into the bottom of the rings.
3. Soak the gelatin sheets in cold water for 5 minutes.
4. Whip the cream until soft peaks form. Mix the quark with 100 g sugar, lemon zest, lemon juice, and lime juice.
5. Heat 2 tbsp of the quark mixture in a pan, dissolve the squeezed gelatin in it, and mix back into the rest of the quark mixture.
6. Fold in the whipped cream. Divide among the rings and smooth the tops. Chill for at least 3 hours to set.
7. Slice the red chili into thin rings.
8. Heat 100 g sugar with 50 ml water in a saucepan until a golden caramel forms. Add the chili, let steep for 1 minute, then strain the sauce.
9. Let the caramel sauce cool until syrupy.
10. Remove the tartlets from the rings. Pour a ring of spicy caramel sauce around each tartlet and sprinkle with pomegranate seeds for a fiery edge.

Serving notes

• Serve on a large white plate so the round shape and fiery edge stand out.
• Pour the caramel sauce as a circle just shy of overflowing the tartlet for maximum tension.
• Garnish with extra lemon zest for a sharper kick.