Cherry and cottage cheese tart
8 servings
60 minutes
Cherry and cottage cheese tart is an exquisite dessert of European cuisine, combining the tenderness of cottage cheese with the rich tartness of cherries. Its roots trace back to traditional French tartlets, where a crispy base serves as the perfect contrast to the soft cream. In this recipe, shortcrust pastry soaked in butter and brown sugar gives the tart a special texture. Baked cottage cheese cream with vanilla notes complements juicy berries, creating a harmonious balance of flavors. This tart is ideal for cozy evenings with a cup of tea or as a refined finish to a festive dinner. The cherry tart not only delights the taste but also attracts the eye with its bright color and appetizing texture.
1
Defrost the cherries and drain the juice.
- Frozen cherries: 300 g
2
Chop the flour with cold butter and a pinch of salt, add half the sugar, make a well, and pour in water. Knead the dough, wrap it in film, and refrigerate for 30 minutes.
- Wheat flour: 180 g
- Butter: 80 g
- Salt: pinch
- Brown sugar: 140 g
- Water: 60 ml
3
Roll out the dough, place it in a 26 cm diameter mold, and make 3 cm edges. Prick it, cover with foil, and bake for 10 minutes at 200 degrees. Remove the foil and bake for another 5 minutes at 180 degrees. Let it cool slightly.
- Wheat flour: 180 g
4
Beat the cottage cheese with eggs, remaining sugar, and vanilla sugar, adding spices to taste (cardamom, cinnamon, cloves).
- Curd cheese (tvorog): 500 g
- Chicken egg: 2 pieces
- Brown sugar: 140 g
- Vanilla sugar: 1 teaspoon
- Salt: pinch
5
Tightly arrange the cherries on the crust, pour the cream over, and bake for 30 minutes at 180 degrees.
- Frozen cherries: 300 g
