Ingredients
Dough
- 200 gram Flour
- 70 gram Butter
- 1 piece Egg
- 100 gram Sugar powder
Filling
- 300 gram Curd cheese
- 100 ml Cream (33%)
- 300-400 gram Strawberries
Instructions
- Cut the well-cooled butter into pieces, put it in the bowl of a blender, add flour, powdered sugar, and add the yolk.
- Punch a blender into the crumbs. ( Or alternatively, grate the cold butter, mix it with the other ingredients, and quickly RUB it into a crumble with your fingers.)
- Quickly knead the dough. I have a bad dough gathered in a lump, I added another yolk to it.
- Put the dough in a split form with a diameter of 23 cm, spread on the bottom and form the sides. Put in the refrigerator for 1 hour.
- Preheat the oven to 180*. Take the dough out of the refrigerator, put parchment paper on top and pour the grits (beans/peas), put in the preheated oven for 15 minutes.
- Then remove the grits and put them back in the oven for 10 minutes.
- While the base is being prepared, prepare the cream. In the bowl of a blender, put the cottage cheese, powdered sugar and punch with a blender.
- Beat the cooled cream and mix with the curd mass.
- Wash the strawberries, dry them on a paper towel, and cut them in half.
- Put the curd cream on the base of the tart, smooth it out, lay the strawberries on top. Put it in the refrigerator, preferably overnight.