Mix Flour, Salt and 55g Butter in a bowl, dripple in Water and knead till you have a smooth dough. Wrap in clingfilm and rest for 15 mins in the fridge. Roll dough and cut into round pieces and fill into your tartlet (or muffin) cases. Bake for 5 minutes at 150 Degrees
Blend sugar, eggs and 65g soft butter. Fold in blancemange, quark and cottage cheese. Stir lemon juice into the mixture. Add onto your pre-baked short crust cases. Brush egg yolk on each tartlet than sprinkle with cinnamon. Bake for 20 -25 minutes at 180 Degrees
let cool down before taking out of the form
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