Fruits and cottage cheese are a delicious combination with which any tart will always work out well. According to this recipe, the tart turns out to be moderately sweet, with a delicate texture and a pleasant aroma that will spread throughout the house, gathering households at one table.
It is necessary
- For the test:
- - 215 g flour;
- - 125 g butter;
- - 3 tbsp. tablespoons of ice water.
- For filling:
- - 150 g of curd cheese;
- - 140 g of cottage cheese 15%;
- - 1/3 cup sugar;
- - 2 eggs;
- - 2 tbsp. tablespoons of thickener or starch.
- For the cream:
- - 1 can of canned pineapples;
- - 1 glass of chilled cream 35%;
- - 1/2 cup coconut flakes;
- - 70 g of walnuts;
- - 50 g of chocolate.
Instructions
Step 1
Let's make the dough. Combine flour and chilled butter in a kitchen processor until crumbled (can be rubbed with your hands). Pour in water, quickly knead the dough. Roll it thinly into a circle, put in a mold, form sides, put in the refrigerator for 20 minutes. Prick the dough in the mold, cover with baking paper, sprinkle beans on top, bake for 20-25 minutes at 180 degrees in the oven. The dough should be lightly browned. Cool by removing the load.
Step 2
Prepare the filling for the tart. With a mixer, beat the cottage cheese with curd cheese until fluffy, add granulated sugar and beat until smooth. Add eggs one at a time, thickener or starch while whisking. Pour the finished filling onto the crust, put it in the oven (do not turn it off after cooking the crust), bake for 30 minutes, then cool.
Step 3
Now it remains to prepare the cream. Remove the canned pineapples from the syrup, chop them finely, put them on a sieve so that the excess liquid from them glass. Add chopped walnuts and coconut. Whip the heavy cream until stable peaks for 5 minutes, stir with the pineapples - the tart cream is ready.
Step 4
Put the finished cream on the cooled tart in an even layer, put it in the refrigerator for 1-2 hours. Melt the chocolate in a water bath and decorate the top of the finished treat with it. Serve chilled.
