Strawberry tart with puff pastry

Strawberry tart with puff pastry

Today we are cooking an exquisite dessert with wild strawberries. Crispy shortcrust pastry, tender cottage cheese jelly and aromatic berries. On the table is a strawberry tart with puff pastry.
5 from 1 vote
Cook Time 1 hour
Time for gelatin to set (min.) 4 hours
Total Time 5 hours
Course Bakery
Cuisine French
Servings 10 people
Calories 229 kcal

Equipment

  • 1 baking mold
  • 1 cupcake mold
  • 1 teaspoon
  • 1 food processor
  • 1 cellophane bag
  • 1 rolling pin
  • 1 fork
  • 1 baking paper
  • 1 mix bowl

Ingredients
  

Dough

  • 100 g butter
  • 170 g flour
  • 1 pc egg
  • 1 pinch salt
  • 1 tsp baking powder

Cottage cheese cream

  • 200 g cottage cheese
  • 200 g sour cream
  • 1 glass strawberries
  • 15 g gelatin
  • 100 ml water
  • 80 g sugar

Instructions
 

  • Prepare everything you need. Pour gelatin with water and let the crystals swell. Follow the instructions on the package for the time.
    100 ml water, 15 g gelatin
    Ingredients needed for cooking strawberry tart with puff pastry

Dough

  • For the dough, put flour, butter, salt, and baking powder in the bowl of a food processor.
    100 g butter, 170 g flour, 1 pinch salt, 1 tsp baking powder
    Flour, butter, salt, sugar, baking powder
  • Pulse until crumbly, then add the egg.
    1 pc egg
    Egg
  • Pulse briefly until the dough comes together. Transfer to plastic wrap and refrigerate for half an hour.
    Dough
  • Roll out the dough to a thickness of 3-4 mm and spread it evenly in the baking dish, forming 5 cm high edges. Make sure the layer is even everywhere, make folds and remove excess dough if necessary. Prick with a fork.
    Distribution of dough in a baking dish
  • Place parchment paper on top and fill with weights, I use beans.
    Cake dough under load
  • Bake in the oven at 170 ℃ for 10 minutes with weights, then another 10 minutes without weights. Let the shortcrust pastry cool.
    Cake base

Cottage cheese cream

  • Proceed to the next step only when the crust has cooled. For the cottage cheese cream, put cottage cheese, sour cream, and sugar in a bowl. Optionally, add vanilla.
    200 g cottage cheese, 200 g sour cream, 80 g sugar
    Cottage cheese, sour cream, sugar
  • Blend with an immersion blender until the sugar granules dissolve. Here it is advisable to use fine sugar or grind it into powder. Melt the swollen gelatin in a water bath (do not boil) and gradually add it to the cottage cheese mixture. Mix well.
    15 g gelatin
    Gelatin
  • Add washed and dried wild strawberries.
    1 glass strawberries
    Wild strawberries
  • Immediately pour the cream with strawberries into the shortcrust pastry. Act quickly, as the gelatin sets quickly.
    Cottage cheese and berry filling in a sand basket
  • Refrigerate for 4-5 hours for the cream to set completely. Sprinkle with fresh strawberries on top. The tart with cottage cheese cream and strawberries is ready.
    Strawberry tart with puff pastry

Nutrition

Calories: 229kcalCarbohydrates: 23gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 37mgSodium: 204mgPotassium: 67mgFiber: 0.5gSugar: 9gVitamin A: 403IUVitamin C: 0.2mgCalcium: 43mgIron: 1mg

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