Apricot & quark tart

Apricot & quark tart
Ingredients
3 egg yolks
75 g sugar
250 g quark
10 ml apricot liqueur
3 gelatine leaves
250 ml cream
250 g tinned apricots
10 ml apricot liqueur
3 gelatine leaves
Preparation
Soak 3 gelatine leaves in cold water. Beat the egg yolks and sugar with the hand mixer until fluffy and stir in the quark. Pour the liqueur into a small saucepan and heat gently before adding the gelatine and dissolving in the mixture. Place some of the quark cream in the pan and stir, before adding the resulting mixture to the remaining quark cream.
Beat the cream until stiff peaks form, and fold it carefully into the mixture. Spoon into moulds, leaving approx. 5 cm space towards their edges, and chill. Now soak the other gelatine leaves in cold water for 5 minutes. Drain and purée the apricots. Heat the liqueur gently, as described above, dissolve the gelatine in it and stir everything into the apricot purée. Spread this over the quark cream and chill again.
Tip: cantuccini biscuits marinated in a little apricot juice and liqueur would make a delicious base for the tartlets - simply place at the bottom of the moulds.