Curd and strawberry tartlets
12 servings
30 minutes
Cups with cottage cheese and strawberries are a delicate combination of airy dough, creamy cottage cheese, and juicy berries. Their origin can be linked to the exquisite desserts of Chinese cuisine, where special attention is paid to the balance of textures and flavors. The crispy dough infused with vanilla aroma pairs perfectly with the soft cottage cheese-strawberry cream, creating a harmony of sweetness and light acidity. The addition of gelatin makes the filling airy and stable, while fresh strawberry pieces add juiciness. These cups will adorn any tea party, perfectly suited for both festive treats and cozy family evenings.
1
Preheat the oven to 220 degrees.
2
Bring 150 ml of water with butter, salt, and vanilla sugar to a boil. Add flour, mix, and remove from heat. Gradually add eggs to the mixture and knead the dough.
- Salt: to taste
- Butter: 60 g
- Vanilla sugar: 30 g
- Wheat flour: 150 g
- Chicken egg: 4 pieces
3
Place the thinly rolled dough into greased molds. Bake for about 20 minutes.
- Butter: 60 g
4
Wash the strawberries. Puree 100 grams of berries with 50 grams of sugar. Dissolve gelatin in water. Mix cottage cheese, strawberry puree, and gelatin.
- Strawberry: 500 g
- Sugar: 100 g
- Gelatin in plates: 3 pieces
- Cottage cheese: 250 g
5
Chop the remaining berries and mix them with sugar.
- Strawberry: 500 g
- Sugar: 100 g
6
Fill the cooled tartlets with the cheese-berry mixture up to 2/3. Top with berries and sugar.
- Cottage cheese: 250 g
- Strawberry: 500 g
- Sugar: 100 g