Berry and curd pie on shortcrust pastry
10 servings
150 minutes
Berry-Cottage Cheese Pie on Shortcrust Pastry is an exquisite dessert that combines the tenderness of cottage cheese cream, the freshness of berries, and the crunchiness of the shortcrust base. This dish is inspired by Russian culinary traditions where berries and cottage cheese have always played an important role in baking. The base is a crumbly dough made with almond flour that gives it a special texture. The filling of condensed milk and cottage cheese makes the pie airy and light, while a layer of gelatin in peach juice envelops the berries and adds a fresh fruity note. This pie is perfect for festive tea parties or cozy evenings where harmony of flavors and exquisite aroma are appreciated. It pleases the eye and offers delight in every bite.
1
Mix two types of flour, powdered sugar, 1 egg, and butter well to knead the shortcrust pastry.
- Wheat flour: 230 g
- Almond flour: 30 g
- Icing sugar: 80 g
- Butter: 130 g
2
Put everything in a mold, make the edges, and bake in the oven at 180 degrees for 20 minutes.
- Wheat flour: 230 g
3
Cool at room temperature.
4
Mix the cottage cheese, condensed milk, and two eggs with a mixer. Pour over the cooled dough and bake again in the oven at 160 degrees for 20 minutes. If the dough slightly sticks to your fingers, leave it for another 7 minutes.
- Cream cheese (curd cheese spread): 220 g
- Condensed milk: 200 g
- Chicken egg: 3 pieces
5
Cool down.
6
Place the berries on the cottage cheese layer and pour everything with the gelatin dissolved in peach juice.
- Raspberry: 200 g
- Blackcurrant: 200 g
- Blackberry: 200 g
- Leaf (sheet) gelatine: 70 g
- Peach nectar: 100 g
7
Cool the gelatin until fully set.