Cottage cheese tart
cottage cheese tart is a harmonious blend of creamy goodness and flaky crust. The velvety texture of the cottage cheese filling complements the buttery and crisp pastry shell, creating a symphony of flavors with each bite.
Ingredients (20 cm form)
Bottom
– 175g oat/millet flakes
– 100g dried plums/dates (soaked for a few hours)
– 100g of peanut butter
– 15g of cocoa
– 2-3 tablespoons of water from soaking the plums
Cottage cheese layer
– 500g of low-fat cottage cheese
– 100g of natural/Greek yogurt
– 50g of protein supplement, cream/vanilla flavor
– 50g of honey/agave syrup
– 7g of gelatin dissolved in 40ml of hot water
Icing
– 100g white chocolate without sugar/optionally plain white
– 60g of coconut milk
Preparation:
➡️ Bottom
1) Blend the plums + 2-3 tablespoons of soaking water. Grind the flakes with cocoa into flour. Add blended plums, peanut butter and knead.
2) Use the resulting mass to cover the bottom and sides of a form with a removable bottom (mine has a diameter of 20 cm). The form goes to the fridge.
➡️ Cottage cheese layer
1) Blend/crush the cottage cheese and yogurt until smooth. Add honey and conditioner and mix thoroughly. Finally, add the cooled gelatin and mix/blend for a while until combined.
2) Place the resulting mass on the bottom, smooth it out and put it in the fridge for 30 minutes.
➡️ Topping
1) Melt the chocolate with coconut milk in a water bath. Set aside in the fridge for 10 minutes (to make the icing less liquid) and pour it on top of the cake.
2) Place the finished dough in the fridge for an hour. Divide into 12 portions and it’s ready.
