Baking| Chocolate Quark Mousse Tartlets in Almond Pastry {eggless} … inspired by friends!

“I have gathered a posie of other men’s flowers, and nothing but the thread that binds them is my own.”
John Bartlett

Chocolate Quark Mousse TartsWhat is life without inspiration, and what is life without some deep, dark, delicious little chocolate tarts nestled in crisp almond pastry? For the food blogger in me, life gets quite tempting and very very interesting with blogs across the globe offering sinfully delicious treats day after day. These Chocolate Quark Mousse Tartlets in Almond Pastry were a result of such inspiration!Chocolate Quark Mousse Tarts A recipe and its photographs had me particularly smitten – Chocolate Fig Tarts @ Gourmande in the Kitchen. Sylvie does the most gorgeous posts with inspirational food, and her photographs weave a magical spell. It was her post that inspired me to make these.Chocolate Quark Mousse Tarts I’ve had these on my mind for long but the day I had time, thanks to some pretty shoddy planning, I didn’t get the ingredients together. No honey {ever since the dieting diva discovered that it is ‘healthy’ sweet, it disappears fast}, no coconut oil, and no coconut milk. Quick thinking time, and as I like to experiment, I decided to use instead some well drained homemade quark which was awaiting its fate!!Chocolate Quark Mousse TartsSo yours truly, the ‘queen of substitutes‘, kicked into action, and soon I had some rather delicious tartlet shells and equally delicious filling on hand. The filling was discovered by the ever hungry, prowling dieter in our home. When I told her it was relatively low fat, she began to steal spoonful after spoonful; the dog looking on as always!Chocolate Quark Mousse Tarts The little tarts came together very soon, and while they were cooling, I whipped up the filling. Since the filling is a no bake one, it took just a few minutes to make. The chocolate quark mousse filling is inspired from Meeta’s fabulous Dobostorte post @ What’s For Lunch Honey. I love how she used quark, a fresh curd cheese which I think should be used more often. It’s easy to make at home, and I love using it!Chocolate Quark Mousse Tarts I was a little skeptical about tangy undertones the curd cheese might give the chocolate but I needn’t have bothered. Once blended together, the taste was addictive good. Spoonful after spoonfuls that the kids dug out proved it. At room temperature it did have the slightest undertones of its tangy secret ingredient, but once chilled, it was just singularly divine CHOCOLAT! Fabulous!Chocolate Quark Mousse Tarts

Chocolate Quark Mousse TartsI made these keeping Diwali in mind, but I’ve got late posting them. It’s festival season in India, and though I’m not ritualistic, I still like to bake to a theme, this one being for the Festival of Lights. Almonds {dry fruits} and chocolates are very popular over Diwali, so these were a perfect fit, a wonderful dessert! Coffee Genoise Cake with Chocolate Quark Mousse Filling, and Coffee Quark FrostingI made double the quark mousse recipe below. The kids ate some, and I still had some leftover after doing the tartlets. That found its way into the Coffee Genoise Cake with Chocolate Quark Mousse Filling, and Coffee Quark Frosting pictured above that I baked for my parents anniversary two days ago. Great pairing despite the thoughts that coffee might not go well with quark. The cakes quickly disappeared proving just how good the pairing was!!

Chocolate Quark MousseTartlets in Almond Pastry {eggless/vegetarian}


Prep Time: 40 minutes

Bake Time: 20 minutes

Total Time: 1 hour

Yield: 4-5 3\\\" tartlets

Chocolate Quark MousseTartlets in Almond Pastry {eggless/vegetarian}


For the crust:

125g whole almonds {with skin}

60g digestive biscuits

1/8 tsp sea salt

1/8tsp baking soda

30g corn syrup

40g melted clarified butter/ghee {or melted butter}

For the filling:

100g dark chocolate {60%}

1tsp corn syrup

100g quark cheese, well drained

100ml low fat cream

Cocoa powder for sifting over


  1. Grease 4 to 5 small tartlet pans.
  2. Place the almonds and digestive biscuits in bowl of food processor and pulse till you get fine crumbs {Thermomix: Speed 10, 7-8 seconds, scrape and repeat}
  3. Add the salt and baking soda and pulse briefly to mix.
  4. With the motor running on low speed, {Thermomix Speed 2, reverse}, slowly pour in the corn syrup, followed by the melted clarified butter, and process till the dough just begins to come together.
  5. It will stick together when pinched.
  6. Divide the dough between 4-5 loose bottom tart pans, and press to build up sides and base.
  7. Chill the prepared shells for about 30 minutes.
  8. Preheat the oven to 180C, and bake for 10-12 minutes, or until the edges are golden but not dark. Remove from oven and set aside to cool completely.
  9. Filling:
  10. Place the dark chocolate and corn syrup in a microwave safe bowl, and melt the chocolate, a minute at a time on high power. Stir after every minute. {You can even do this over a double boiler if you like}. Leave to cool.
  11. Whip the quark until smooth, and then blend in the melted chocolate at low speed.
  12. Whip the cream to soft/medium peaks and fold in gently to complete the chocolate quark mousse.
  13. When the tartlet shells have cooled, divide the quark filling equally amongst them..
  14. Chill for at least 30 minutes before serving.Dust with cocoa powder if desired, top with flaked almonds and serve.
  15. NOTES: The tartlet shells can be made ahead of time. The finished chocolate quark mousse tartlets can be refrigerated overnight.

Some more recipes on PAB with Homemade Quark

Chocolate Quark Mousse Tartlets in Almond Pastry {eggless}
Apple Strawberry Basil Hand Pies
Vanilla Macarons with Quark Kirsch & Tart Cherry Filling
No Bake Upside Down Mango Quark Cheese Pie
Quarkauflauf – Quark Casserole with Balsamic Strawberries
Gluten Free Strawberries & Quark Layered Cake
Strawberry-Tangerine Quark Panna Cotta with Oatmeal Florentines
Crostata with Quark & Apples
Quark Mousse Cake with Roasted Balsamic Strawberries
Quark Mousse with Roasted Balsamic Strawberries

Don’t miss a post

Also find me on The Rabid Baker, The Times of India


  • 5 years ago

    So scrumptious looking! I love quark. That mousse filling looks just heavenly.



  • 5 years ago

    That looks great.

  • 5 years ago

    Blogs are a blessing, and the inspiration from these is humongous indeed! Low fat Chocolate mousse and almond pastry , divine!! The cake looks gorgeous as usual, loved the chocolate design on the top.

  • 5 years ago

    Your blog is already inspiring on it’s own! Beautiful, as always, and delicious looking temptation!

  • 5 years ago

    Love the lamp, love the tartlets. The filling looks so very sinful.

  • 5 years ago

    i love the pic of coco checking out the lamp reluctantly. this post is inspiring…lovely pics of the mousse tartlets 🙂 deep dark delicious chocolate is always good 😉

  • 5 years ago

    The tarts look scrumptious. Belated Diwali wishes to you and your family Deeba 🙂

  • You are just fabulous!! Those tarts look simply divine!!

  • Happy Diwali wishes to you and family! Hope u had a great blast and these beauties are certainly coming to my kitchen soon;-) I must say, your dieting Diva looks as fab as she is, pls tell her she doesn’t need the dieting!!

  • 5 years ago

    You captured the essence of ‘festival of lights’ perfectly with these cute little chocolaty tarts and the wonderful clicks of that antique lamp! Hope you had a wonderful Diwali, Deeba, best wishes and hugs.

  • nicole
    5 years ago

    lovely pics of the mousse tartlets.. Beautiful, as always, and delicious looking temptation! I am craving looking at the chocolate..That looks great.

  • 5 years ago

    This looks and sounds deliciiousl. I’ve definitely never had quark mousse-I’m so curious.

    And the pictures are just stunning!

  • 5 years ago

    These do look delicious and stunning. I am glad you went ahead with making this, even though you were skeptic at first. It is always a good feeling when your creativeness in the kitchen pays off. I hope you had a wonderful holiday. Great post.

  • 5 years ago


  • 5 years ago

    Such a nice creation. So good that you were inspired by this beautiful blogger. Have a great week-end!

  • Oh I adore your version, now I have to make these too!

  • 5 years ago

    Just wanted to know, what is quark cheese like? Cream cheese?

    • 5 years ago

      Hi Trish, Quark is a slightly tangy curd cheese, low fat and closer to hung yogurt than cream cheese. It has a high water content once set. I drain it in a cheese maker that I bought from Victorias Basement in Sydney. You can drain in the whey in a muslin lined sieve as well {in the fridge}.

  • 5 years ago

    So I suppose you could substitute labne, although it might be a little tangier.

    I will definitely be giving this a try once uni finishes. They looks so good and decedant!

    • 5 years ago

      Oh yes labne seems quite close, though a tad tangier so maybe you can add a little less and taste as you go. Do let me know how it works. Good luck for uni!

  • 5 years ago

    These tarts looks sinfully delicious…
    I am craving and drooling…. Now I have to make them 🙂
    Awesome pictures, as always…

    P.S A Very Happy and Prosperous Diwali to you and your family….

  • Gosh this looks so beautiful. Chocolate, yes please!

  • 5 years ago

    I love the look of these and must experiment with quark more. My four year old keeps saying whenever we hear fireworks this week, “is it Diwalhi?” (again and again!!) Not sure whether he’ll differentiate when it’s Guy Fawkes’ night next weekend!!

  • gretchen
    5 years ago

    beautiful tarts and beautiful blog… so excited to see you “quark” recipe too! i used to use it when i lived in germany, but it’s not too easy to track down in the the US. thanks for sharing!

  • 5 years ago

    A blog about food..hmmm..interesting!! So curious about quark mousse, I’ve never had this one.. Looks yummy and delicious.. Thanks you for the recipe!

  • shuvo
    5 years ago

    wow what a cakes i love this a lot. i want to eat it.
    Good foods and drinks of our world

    Wonder of my world

  • lit
    5 years ago

    The recipe and photos look great! Your quote at the beginning of the post is misattributed though…it’s not from Michel de Montaigne (as much of the web believes) but actually from John Bartlett, of Bartlett’s Familiar Quotations. See

  • 4 years ago


    those look delicious! Saved the recipe for later testing. Also great pictures! What camera are you using to get such detailed images?


    • 4 years ago

      Thank you for stopping by, and for your sweet words. They made my morning {it’s early morning here in India}. I use a Canon 50D with a 2.8f macro lens. I absolutely loved reading the quotes on your blog; they hit a spot in my heart. NICE! Ditto for all those BW pictures with quotes on them. WOW!!

      • 4 years ago

        Good morning Deeba 🙂

        glad you liked the quotes on my site.

        All the best

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