Strawberry cottage cheese tart

Recipe from: 12/5/1996 12:00:00 AM
Ingredients 14
Servings 0
Time

Ingredients

  • SHORT-CRUST PASTRY
  • 500
    ml
    cake flour
  • 1
    ml
    salt
  • 125
    ml
    cold butter, diced
  • 2
    extra-large eggs
  • 15
    ml
    iced water
  • little lemon juice
  • FILLING
  • 45
    ml
    icing sugar
  • 7
    ml
    vanilla essence
  • 500
    g
    smooth cottage cheese (2 tubs)
  • 450
    g
    strawberries, rinsed and hulled
  • 60
    ml
    strawberry jam
  • 30
    ml
    water
 

Method

 
Preheat the oven to 200ºC (400ºF). Spray a 20 cm loose-bottomed pie tin with non-stick spray. Combine the cake flour and salt. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Add the eggs and mix. Add the water and lemon juice and mix to form a stiff dough. Gather the dough into a ball and wrap in plastic wrap. Chill for 30 minutes. On a lightly floured surface, roll out the dough until 5 mm thick and line the pie tin. (Freeze any leftover dough.) Line the pastry with a layer of wax paper and fill the tin with dried beans or rice. Bake for 10 minutes before removing the beans and paper. Bake for another 15 minutes or until the crust is done and pale brown. Cool completely and remove from the tin. Mix the icing sugar, vanilla essence and cottage cheese. Spread the crust with an even layer of the cottage cheese mixture and arrange the strawberries on top. Melt the jam and water and spoon over the strawberries. Chill until needed.
 

Read more on: bake  |  fruit
 

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