Cherry and Cottage Cheese Tart
Baking and Desserts • European
Description
You can use any fat content of cottage cheese, depending on your preference. I prefer low-fat cottage cheese, but it works best with creamy, smooth cottage cheese — it whips up beautifully.
Ingredients
- Wheat Flour 5 oz
- Butter 5 oz
- Brown Sugar 5 oz
- Water 0 fl oz
- Frozen Cherimoya Fruits 10 oz
- Chicken Egg 2 pieces
- Cottage cheese 20 oz
- Vanilla salt 1 tablespoon
- Salt a pinch
Step-by-Step Guide
Step 1
Thaw the cherries and drain the juice.
Step 2
Chop the flour with cold butter and a pinch of salt, add half of the sugar, make a well, and pour in the water. Knead the dough, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 3
Roll out the dough, place it in a 26 cm diameter pie dish, and create sides that are 3 cm high. Prick the surface, cover with foil, and bake for 10 minutes at 390°F. Remove the foil and bake for an additional 5 minutes at 355°F. Allow to cool slightly.
Step 4
Beat the cottage cheese with the eggs, the remaining sugar, and vanilla sugar, then add spices to taste (cardamom, cinnamon, cloves).
Step 5
Arrange the cherries tightly on the base, pour the cream over them, and bake for 30 minutes at 355°F.
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