Sand tart with curd filling
Источник фото: https://ru.123rf.com/profile_nateemee
If you love cheesecakes, but want to make a budget option, then you will definitely like this recipe, because it replaces expensive cream cheese with regular cottage cheese, and the result is beyond praise.
A delicate, melt-in-your-mouth filling on a tart made from aromatic shortbread dough - this dessert pastry is ideal even for a big holiday. Prepare the necessary ingredients.
For the test, all products must be at room temperature.
Flour (250 ml glass with a slide) can be sifted immediately.
Ингредиенты
For the test:
Butter (soft) - 60 g
Egg - 1 pc.
Sugar - 80 g
Flour - 180 g + as needed
Baking powder - 1 tbsp. spoon
Vanilla sugar - 2 teaspoons
Lemon (juice and zest) - 0.5 pcs.
For filling:
Cottage cheese - 900 g
Sour cream - 100 g
Butter (soft) - 100 g
Eggs - 4 pcs.
Sugar - 150 g
Corn starch (or potato starch) - 35 g
Vanilla sugar - 1 teaspoon
Рецепт
1. In a bowl, combine the egg, sugar and vanilla sugar. Stir.
2. Then add soft (warm) butter. Stir.
3. Add flour and baking powder. Stir and knead the dough.
4. Finely remove the zest from half the lemon and add to the dough.
Pour in the juice from half a lemon (I got 1.5 tablespoons of juice). Mix them into the dough.
5. Roll the dough into a ball - it should hold its shape. If the dough is too soft, add a little flour.
6. Line a springform pan with a diameter of 24 cm with parchment.
Place the dough in the mold, flatten it with your hands and spread it over the bottom and sides, forming sides 3-3.5 cm high.
Turn on the oven to preheat to 170 degrees.
7. For the filling, combine eggs, cottage cheese, sour cream, sugar, vanilla sugar and corn starch (or potato) in a deep bowl.
8. Add soft butter to the ingredients and grind everything with a blender until you obtain a smooth, homogeneous consistency.
9. The curd mass turned out to be thick and falls from the spatula in soft, large lumps.
10. Transfer all the curd filling into the prepared form with dough, align the edges of the sides
11. Bake the shortbread tart in an oven preheated to 170 degrees for 1 hour. At the end of baking, the center should jiggle slightly.
Turn off the heat and let the cheesecake sit in the hot (cooling) oven for 20 minutes.
Then remove from the oven.
12. Remove the tart from the mold and leave at room temperature for another 20-30 minutes.
13. Next, move the tart onto a plate and refrigerate for 3-4 hours, or preferably overnight (but you can also serve it warm).
14. Shortbread tart with curd filling is ready to serve - I decorate it with berries and currant leaves.
15. Bon appetit!