In una ciotola capiente versare la farina, il burro freddo tagliato a piccoli tocchetti, il quark e un pizzico di sale. Impastare fino formare un panetto. Rivestire il panetto con della pellicola trasparente e lasciarlo riposare per circa 30 minuti in frigorifero.
In un recipiente sbattere le uova, aggiungere la panna, la miscela per fondue, il vino o il succo, noce moscata e pepe a piacere e amalgamare bene.
Oleare uno stampo da muffin.
Infarinare leggermente il piano di lavoro, dividere l’impasto in 12 panetti e stenderli disco in modo da foderare lo stampo da muffin. Bucherellare il fondo dell’impasto.
Distribuire il ripieno e regolare il bordo, infornare nella parte bassa del forno.
Cuocere in forno preriscaldato a 190°C gradi per circa 25 minuti o fino a completa doratura.
Servire tiepidi.
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