Curd pie with black currant
10 servings
80 minutes
Cottage cheese pie with black currants is a delicate and fragrant dessert inspired by Russian cuisine. Its base is a crumbly and crunchy shortcrust pastry that pairs wonderfully with the airy cottage cheese filling. The addition of black currants gives the pie a slight tartness, complementing the sweetness of the dough and cheese. This pie is perfect for a cozy family tea time and can also adorn a festive table. The vitamin C-rich currants make it not only tasty but also healthy. Historically, such desserts were made for family gatherings where berries were used to add freshness and vibrant flavor. Serve it slightly cooled with a cup of fragrant tea or coffee, enjoying the harmony of flavors and textures.
1
Sandy dough. Cream the butter with half the sugar and vanilla sugar, add the egg and mix. Add the baking powder and flour - knead a not too stiff dough. Grease the mold with butter. Place the dough, level it, and make edges.
- Butter: 150 g
- Sugar: 300 g
- Vanilla sugar: 2 teaspoons
- Chicken egg: 2 pieces
- Baking powder: 1 teaspoon
- Wheat flour: 250 g
2
Cottage cheese and berry filling. Prepare the filling: separate the egg whites from the yolks, beat the yolks with sugar, add cottage cheese and starch, mix well. Whip the egg whites with a pinch of salt. Add the egg whites to the cottage cheese mixture and gently mix. Spread the cottage cheese mixture over the dough and smooth it out.
- Chicken egg: 2 pieces
- Sugar: 300 g
- Soft cottage cheese: 350 g
- Potato starch: 50 g
3
Mash the berries with 1 tablespoon of sugar and place them on the cottage cheese mixture. Create patterns with a fork and top with berries.
- Sugar: 300 g
4
Place in a preheated oven at 180 degrees and bake for 1 hour.