Shortbread baskets with cottage cheese filling
9 servings
25 minutes
Sand tartlets filled with cottage cheese are an exquisite dessert that combines a crispy sand base and a delicate cheese filling. This recipe traces back to European culinary traditions, where the dough made from butter and flour creates the perfect texture, while natural yogurt and fresh berries provide a refreshing taste. The tartness of cherries and blackberries harmonizes with the sweet cream, while corn flour makes the filling especially airy. These tartlets are perfect for cozy tea times and festive evenings, offering a balance between tenderness and a crunchy base. They are easy to prepare and hold their shape well, pleasing the eye and delivering delightful flavor. They can be served as a standalone dessert or complemented with a scoop of vanilla ice cream for even more enjoyment.
1
For the test: sift the flour into a bowl, add sugar and salt, add butter and quickly crumble the mixture.
- Wheat flour: 130 g
- Sugar: 130 g
- Salt: pinch
- Butter: 150 g
2
Add the yolk and knead into a uniform dough. Shape the dough into a ball, wrap it in film, and refrigerate for 90 minutes or place in the freezer for 25 minutes.
- Egg yolk: 1 piece
3
For the filling, blend cottage cheese with sugar (130 g) and yogurt until smooth, add eggs and corn flour (3 tablespoons) and mix until homogeneous.
- Curd cheese (tvorog): 400 g
- Sugar: 130 g
- Plain (natural) yoghurt: 150 ml
- Chicken egg: 3 pieces
- Cornmeal: 70 g
4
After the freezer, roll the dough into circles of equal diameter. I took a muffin tin and placed the circles in it. Put 1 cherry in the center, top with filling (about 2 tablespoons), and then add blackberry on top.
- Fresh berries: 18 pieces
5
Place in a preheated oven at 160 degrees for 20-30 minutes.
