Vanilla tarts with caramelised fig

Season the orange well and peel it. Squeezing orange. Heat the orange zest and whipped cream to the boil in the saucepan, allow to cool slightly. In the meantime, cut figs. Fry in cream cheese and whipped cream.

Melt butter in frying pan. Powdered sugar, 2 tablespoons orange juice (rest is not used), balsamic vinegar and 1 tablespoon water stirring through butter and stirring mixture to syrup. Paste fig for approx. 2 minutes in syrup. Place scallops or puff pastry on four plates. Cut out the hood in the case of a pastry bowl. Peel the quark into trays and arrange tarts with warm figs. Drip syrup around cakes.