Ingredients
Shortcrust pastry
butter
150g
5.25oz
0.60cup
10tbsp
sugar
50g
1.75oz
3.35tbsp
flour
300g
10.50oz
1.20cup
20tbsp
baking powder
1tsp
egg
1pc
egg yolk
1pc
The filling
cottage cheese (curd)
200g
7oz
0.80cup
13.40tbsp
sugar
80g
2.80oz
0.32cup
5.36tbsp
sour cream
100g
3.50oz
0.40cup
6.70tbsp
egg
1pc
starch
1Tbs
vanilla sugar
1tsp
raspberries
250g
8.75oz
1cup
16.75tbsp
Method
Shortcrust pastry
- Knead the butter with sugar.
- Then add the sifted flour with baking powder.
- Add the eggs, and knead the dough.
- Next, we roll it out, put it in a corrugated mold with a removable bottom, and bake it in the oven preheated to 356F (180C) for 10 minutes.
The filling
- Mix all ingredients except berries.
- At the end, add the berries, and mix again.
- Put the filling into the base, and bake the tart again at the same temperature for 40 minutes.
Bon Appetit!
