Tart with strawberry and cottage cheese filling

In winter, I often bake such pies by layering cottage cheese filling and frozen berries on top of a sandy base and then baking it all together in the oven. But in summer you want freshness and lightness, so I tried making a similar pie, only instead of baking the cottage cheese filling and berries, I left it raw and put strawberries on top. The experiment was a success, I recommend you try it too!

Insert ingredients:

batter:

• flour - 250 gr.
• cream butter - 125 gr.
• sugar - 110 gr.
• milk - 2 tbsp.
• egg - 1 piece
• salt - a pinch

stuffing:

• 5–9% cottage cheese - 250 gr.
• sour cream - 250 gr.
• sugar - 160 gr.
• gelatin - 10 gr.
• milk - 3 tbsp.
• strawberries - 500 gr.

Cooking tart with strawberries and cottage cheese filling:

Take the butter out of the refrigerator in advance, it should be soft and not cold. Beat the softened butter with the sugar in a bowl with a mixer until lightly creamy.

Beat the butter and sugar together.

Add the egg, salt, and milk and mix.
Sift in the flour and add to the butter mixture.

Knead a soft dough, but don't knead it long or it will become stiff.

Roll the dough into a ball, wrap in food wrap and place in the refrigerator for at least 30 minutes.
Spread the dough in a layer about 5mm thick in a low-sided tart dish (preferably a tart pan) with a diameter of 28cm. Prick the dough with a fork to prevent it from puffing up when baking.

Place a sheet of parchment on top of the dough, press down on the dough. Sprinkle dry beans or peas (or other cereal, or special baking balls) onto the parchment and flatten.

Dry beans or peas (or other cereal, or specialty baking balls) and flatten.

Bake in a preheated oven heated to 190 degrees for 15 minutes.
Then carefully remove the paper (make sure the grits don't scatter) and put the pie in the oven for another 12 minutes - the pastry should brown.
Remove the mold from the oven and cool down.
Boil milk, pour gelatin into the hot milk and, stirring constantly, dissolve completely.
Whisk cottage cheese with sugar and sour cream.

Add the gelatin to the cottage cheese filling and whisk again.

Put the filling in the refrigerator for 10 minutes.
Then place the curd filling on the cooled base and put it in the refrigerator for 1 hour.
Peel strawberries from stalks and cut them into halves or quarters.
Carefully arrange the strawberries over the pie.

Sprinkle the strawberries with powdered sugar and serve.

Good appetite!"