Sweet cheese and raspberry tart

Sweet Cheese and Raspberry Tart – A Summer Delicacy

Looking for a dessert that delights all the senses? The sweet cheese and raspberry tart is the perfect choice! This recipe combines the creamy texture of cheese with the freshness of raspberries, creating a perfect balance between sweet and tangy. Whether you serve it as a dessert at a family meal or bring it to a party, this tart will surely become the star of the table.

Total time: 1 hour 20 minutes
Preparation time: 30 minutes
Baking time: 50 minutes
Servings: 8

Ingredients for the crust:
- 150 g butter (preferably at room temperature)
- 150 g cottage cheese
- 125 g mascarpone
- 350 g flour
- 2 whole eggs
- a pinch of salt
- 6 tablespoons of vanilla powdered sugar (if you want a sweet crust, otherwise reduce the amount)

Ingredients for the filling:
- 3 eggs
- 250 g cottage cheese
- 3 packets of vanilla sugar
- 6 tablespoons of yogurt
- 300 g sugar
- 350 ml milk
- 10 tablespoons of flour
- zest of 1 orange
- zest of 1 lemon
- 200 g fresh raspberries (or frozen if you don't have any)

Preparation steps:

1. Preparing the crust:
Start by preheating the oven to 180°C. In a large bowl, combine the soft butter, cottage cheese, and mascarpone. Use a mixer to achieve a creamy mixture. At this point, don't forget to sprinkle in a pinch of salt – this detail will enhance the flavors.

2. Adding the wet ingredients:
Add the eggs, one at a time, mixing well after each addition. Then, incorporate the flour and, if you choose, the vanilla powdered sugar. Mix until you obtain a smooth dough. Divide the dough into two equal parts and wrap them in plastic wrap. Let them chill in the fridge for 30 minutes.

3. Preparing the filling:
Meanwhile, prepare the filling. In another bowl, beat the eggs with the cottage cheese and sugar. Add the packets of vanilla sugar, yogurt, milk, and flour. Whisk everything together, avoiding the mixer to prevent splattering. Finally, add the orange and lemon zest, which will bring a burst of flavor.

4. Assembling the tart:
After the crust has chilled, roll out the first half of the dough into a tart pan, ensuring you evenly cover the bottom and edges. Pour the cheese filling over it, then add the raspberries on top, arranging them nicely.

5. Baking:
Place the tart in the oven and let it bake for about 50 minutes or until golden and the filling is set. A trick to check if it's done is to insert a toothpick in the center; if it comes out clean, the tart is perfectly baked.

6. Cooling and serving:
Once baked, let the tart cool completely before removing it from the pan. You can serve it plain or alongside fresh strawberries for a contrast of colors and flavors. Additionally, vanilla ice cream or caramel sauce would add an extra touch of elegance.

Helpful tips:
- Use fresh cottage cheese for a smoother texture.
- Raspberries can be substituted with other seasonal fruits, like blackberries or blueberries, to experiment with different combinations.
- If you prefer a less sweet version, reduce the sugar in the filling.
- This tart can be made a day in advance; the flavor intensifies as it sits.

Nutritional benefits:
The sweet cheese and raspberry tart is not only delicious but also packed with nutrients. Cottage cheese is an excellent source of protein, and raspberries provide a significant amount of antioxidants and vitamins. Additionally, yogurt adds beneficial probiotics for digestion.

Frequently asked questions:
1. Can I use a different type of cheese?
Yes, you can use goat cheese or ricotta, but the taste will be different.

2. How do I store the tart?
The tart stores well in the refrigerator, covered with plastic wrap, for 3-4 days.

3. Can I freeze the tart?
We recommend freezing the unbaked tart before placing it in the oven. Bake it directly from the freezer, adding a few extra minutes to the baking time.

This sweet cheese and raspberry tart is a true delight that will turn any meal into a feast. I encourage you to try it and experiment with various flavors and ingredients. Enjoy!

 Ingredients: I will go through the ingredients for two servings; they are the same as for the savory tart crust, except that for one crust I added 3 full tablespoons of vanilla powdered sugar, 150g butter, 150g cottage cheese, 125g mascarpone, 350g flour, 2 whole eggs, and a good pinch of salt. Filling: 3 eggs, 250g cottage cheese, 3 packets of vanilla, 6 tablespoons yogurt, 300g sugar, 350ml milk, 10 tablespoons of flour, orange zest plus lemon zest.

 Tags:  cheese pie