Cottage cheese tart with raspberry
Description
I prefer to make the short‑crust pastry for this tart a little softer than usual and not chill it in the refrigerator. The base turns out soft with crispy edges. Give it a try yourself. Serve cooled or slightly warm.
Instructions
- 1
Step 1
In the bowl of a stand mixer, pulse the sifted flour with baking powder and powdered sugar together with cold butter pieces and grated lemon zest until it becomes crumbly.
- 2
Step 2
Add the yolks and salt, a little vanilla extract.
- 3
Step 3
Beat until the dough comes together into a ball.
- 4
Step 4
Spread the dough by hand in the pan, pressing the bottom and shaping the edges. Lightly prick the bottom, cover it with parchment paper and sprinkle dry beans on top. Bake the base in a preheated 200°C oven for 7–8 minutes. The edges will start to turn slightly golden. Sprinkle the beans and remove the paper, bake for another 3–4 minutes.
- 5
Step 5
Meanwhile, blend the cottage cheese with sour cream and half of the sugar until smooth, adding lemon zest and cornstarch.
- 6
Step 6
Whisk the egg whites with lemon juice and the remaining sugar until stiff peaks form, then gently fold them into the cottage cheese mixture. Add the raspberries and stir gently.
- 7
Step 7
Remove the pan with the dough from the oven and spread the filling on top. Return the tart to the oven, lower the temperature to 180 °C and bake for about half an hour. The cottage‑cheese filling may remain a bit runny in the middle.
- 8
Step 8
Cool the finished tart in the pan, carefully remove it onto a rack and let it cool completely. Garnish the tart with raspberries and fresh mint, dust with powdered sugar, and serve with tea.