Mixed Berry and Cottage Cheese Tart

I was happily showing the pictures to my mother the other day about the cake I made for a colleague’s birthday recently, and she was quite upset that she only received pictures – so you can imagine what came next 🙂 Lucky for her, it was her boyfriend’s birthday a couple of days later, so she could “order” a similar cake for the occasion. I used the same recipe, but made a few small changes to make it just a tad more light.

Mixed Berry and Cottage Cheese Tart

Ingredients:

For the crust:
220g flour
140g cold butter (this time I used only 100g – it was enough!)
20g unsweetened cocoa
70 g sugar
1 egg

For the filling:
250g cottage cheese (I used 300g this time)
150g sour cream
100g sugar
zest of 1 lemon
1 pack vanilla sugar
3 eggs (I used 2 eggs this time as the required number 3 went missing)
50g soft butter (40g was more than enough)
25g flour

For the fruit jelly topping:
fresh or frozen (thawed) raspberry or any berry of your liking, I used mixed berries this time
1 pack cake jelly powder.

Preparation:

1. In a bowl, mix together the flour, sugar, cocoa powder and butter pieces.
2. Add the egg and bring it together to form a soft dough
3. On a floured surface, roll out the dough and place it in the pie pan, prick holes in the crust with a fork (this allows the steam to escape while it’s baking), place it in the fridge while preparing the filling
4. For the filling, combine all ingredients (after mashing the cottage cheese if it is too chunky), pour it on the crust and bake for an hour in pre-heated oven at 150°C.
5. When the cake is cool, mount the fruits on top and finish it off with the prepared jelly. Let it cool in the fridge until the jelly is stiff (I left it overnight).

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Comments
5 Responses to “Mixed Berry and Cottage Cheese Tart”
  1. Messy Jessie says:

    Oh, this looks divine! The third picture looks like you took a picture of shiny jewels!

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