Cottage Cheese Tart With Sour Cream Filling

Cottage Cheese Tart with Sour Cream Filling

Table of Contents

Ingredients

For the Dough:

- 1 egg

- 40 grams sugar
- A pinch of salt
- 90 grams butter (cold, cut into cubes)

1 tsp baking powder
250 grams flour

For the Filling:

- 400 grams cottage cheese

- 100 grams sour cream
- 140 grams sugar
- 1 tsp vanilla sugar

2 eggs

Step-by-Step Instructions

Step 1: Prepare the Dough

1. Mix the dry ingredients:
  In a large bowl, combine 250 grams of flour, 1 teaspoon of baking powder, and a pinch of salt. Stir to ensure that the dry ingredients are evenly mixed.

1. Add the butter:
  Cut 90 grams of cold butter into small cubes and add it to the flour mixture. Using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs. You want to avoid overworking the dough so that it remains light and tender.
2. Add the egg and sugar:
  In a small bowl, whisk together 1 egg and 40 grams of sugar. Pour this mixture into the flour and butter mixture, and stir with a spoon or your hands until the dough begins to come together.
3. Form the dough:
  Once the dough starts to come together, lightly knead it until it forms a smooth ball. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This will help make the dough easier to roll out and ensure a crisp crust.

Step 2: Prepare the Filling

1. Blend the cottage cheese:
  In a large bowl, add 400 grams of cottage cheese. If the cottage cheese is lumpy, you can pass it through a sieve or blend it in a food processor to achieve a smooth consistency.
2. Add the sour cream and sugar:
  Stir in 100 grams of sour cream, 140 grams of sugar, and 1 teaspoon of vanilla sugar. Mix well until all the ingredients are evenly combined.
3. Incorporate the eggs:
  Add 2 eggs to the mixture, one at a time, and whisk until the filling becomes smooth and creamy. The eggs help to bind the filling and give it a rich, custard-like texture.

Step 3: Assemble the Tart

1. Roll out the dough:
  Once the dough has chilled, remove it from the refrigerator. Roll it out on a lightly floured surface to fit a 20 cm (8-inch) tart pan. The dough should be about 1/4 inch thick. Gently press the rolled-out dough into the tart pan, making sure to cover the bottom and sides evenly. Trim any excess dough.
2. Pre-bake the crust (optional):
  For a crispier crust, you can blind bake the tart shell before adding the filling. To do this, prick the bottom of the dough with a fork, cover it with parchment paper, and fill it with pie weights or dried beans. Bake the crust at 180°C (350°F) for 10 minutes, then remove the weights and parchment paper and bake for another 5 minutes. This step is optional but recommended if you prefer a crisper base.
3. Add the filling:
  Pour the cottage cheese filling into the prepared tart shell. Use a spatula to spread the filling evenly, ensuring it reaches the edges of the crust.

Step 4: Bake the Tart

Bake the tart:
Preheat your oven to 180°C (350°F). Place the tart in the oven and bake for 35-40 minutes, or until the filling is set and the top is lightly golden. The tart should be slightly firm in the center when finished.
Cool the tart:
Once the tart is baked, remove it from the oven and allow it to cool in the tart pan for 10-15 minutes. After cooling slightly, carefully remove the tart from the pan and transfer it to a wire rack to cool completely.

Step 5: Serve

Once the tart has cooled to room temperature, it’s ready to serve. You can enjoy the tart on its own or dust the top with powdered sugar for a finishing touch. The tart pairs wonderfully with fresh berries or a drizzle of honey.

Cooking Tips

- Chill the dough: Chilling the dough before rolling it out is essential for a crisp, flaky crust. The cold butter will melt during baking, creating layers in the dough.
- Cottage cheese texture: If you prefer a smoother filling, blend the cottage cheese until creamy before mixing with the other ingredients. For a more rustic texture, leave the cottage cheese slightly chunky.

Blind baking: Pre-baking (blind baking) the crust ensures that the base stays firm and crisp, especially if you’re adding a wet filling like the cottage cheese mixture. If you prefer a softer crust, you can skip this step.
Egg wash for shine: For a golden, shiny finish on the crust edges, you can brush the edges of the dough with an egg wash (1 egg beaten with a tablespoon of water) before baking.