Name: Strawberry cottage cheese tart
Yield: 0 serving
Cuisine: Bake
Ingredients: 500.00 ml flour cake; 1.00 ml salt; 125.00 ml butter cold, diced; 2.00 eggs extra-large; 15.00 ml water iced; lemon juice; 45.00 ml icing sugar; 7.00 ml vanilla essence; 500.00 g cottage cheese smooth; 450.00 g strawberries rinsed and hulled; 60.00 ml jam strawberry; 30.00 ml water

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Ingredients (12)

SHORT-CRUST PASTRY

500.00 ml	flour — cake
1.00 ml	salt
125.00 ml	butter — cold, diced
2.00	eggs — extra-large
15.00 ml	water — iced
	lemon juice

FILLING

45.00 ml	icing sugar
7.00 ml	vanilla — essence
500.00 g	cottage cheese — smooth
450.00 g	strawberries — rinsed and hulled
60.00 ml	jam — strawberry
30.00 ml	water

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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.