Vanilla cream and cheese tart
The first time I tried making this tart, I forgot to put parchment paper under the crust, and it stuck stubbornly to the pan. I remember trying to get it out with a knife, with a spoon, getting frustrated, pinching off pieces, everything crumbled, and I almost threw it all in the blender to make cookies. I laughed for about five minutes, then I went and made another dough because I don't give up that easily when I set my mind on a cream dessert. This tart is perfect for days when you want something not too sweet, but still with character, and you're in the mood for a dessert that looks good without the hassle of fancy decorations.
To keep it short, it takes about an hour and a half in total, but during that time, you're just hanging around the oven, waiting for it to cool down; it’s not all hard work. I ended up with eight generous slices, enough for six to eight people, depending on how much you like to indulge. The difficulty level... let's say you don't need to have gone to pastry school, but it shouldn't be your first dessert ever. Anyway, if you have patience and don't rush through the cream part, it will turn out great. I've made it a few times and I can say you really can't go wrong if you follow the steps.
Why do I make this recipe more often than I’d like to admit? Because there’s always some cottage cheese left in the fridge that has no purpose in its raw state. And because you need simple ingredients – nothing fancy, nothing expensive. I think it's brilliant that it's neither too sweet nor heavy, and it doesn't have that artificial vanilla flavor that makes you not want to take a second bite. It's good in both summer and winter, depending on whether you add orange or not. At my house, it’s already known that if the kitchen smells of sweet cheese and vanilla, the tart is coming.
1. Start with the dough. Cold butter, cut into small cubes – this way, it mixes better with the flour and doesn’t stick everywhere. I put it in a large bowl, add the egg, a bit of sugar, a pinch of salt (it really makes a difference, don’t skip it), and mix. At first, you should get a crumbly mixture, then it will come together into a ball. At this stage, if it seems too sticky, throw in another spoonful of flour. Once it’s combined, wrap it in plastic wrap and put it directly in the fridge for at least 30 minutes. Don’t skip this step – if you do, the butter will melt while baking, and it will turn into a paste.
2. Meanwhile, prepare the pan – a tart pan with a removable bottom works best for me, but if you don’t have one, a regular one will do, just make sure to line the bottom with parchment paper. Grease the pan with a little fat (butter or margarine, it doesn’t matter), place the paper, and after half an hour, take the dough and press it with your fingers all over the surface, including the edges. Don’t struggle with a rolling pin; it’s complicated, just use your hands. Prick the dough with a fork here and there so it doesn’t puff up while baking.
3. Bake the crust – at 180°C, with the oven well preheated. After about 18-20 minutes, it should be lightly golden, not brown. If it smells like baked butter, it’s definitely ready. Let it cool in the pan; don’t take it out while it’s warm, or you risk breaking it.
4. The cream is the best part, but also the most finicky. In a small bowl, mix the cornstarch with the sugar and about 4 tablespoons of cold milk. Heat the rest of the milk in a heavy-bottomed pot to prevent it from sticking. When the milk starts to boil, pour in the cornstarch mixture and keep the heat very low. Whisk constantly; don’t leave the stove, and at some point, it will thicken and look like pudding. It’s very important not to turn the heat up too high, or it will clump, and you’ll be frustrated. If you do end up with lumps, strain the cream through a sieve to fix it; no one will be upset.
5. Remove the cream from the heat, cover it directly with plastic wrap, pressed against the surface to prevent a skin from forming. Let it cool well; otherwise, your cheese will melt when you mix it in, and it won't be right.
6. When it’s cooled, remove the wrap, add the vanilla extract and the grated orange zest. I never put more than a tablespoon of extract (the small bottle one) – if you add too much, it tastes like perfume, not dessert. The cottage cheese should be as fresh as possible; if it’s too wet, let it drain in a sieve for a few hours. Tear it into small pieces, add it to the cream, sprinkle in the powdered sugar, and mix on low speed until combined. If you have the time and feel like it, give it a quick blend for a smoother texture, but it’s not necessary.
7. The orange – one for the cream, one for decoration. Peel it, cut the flesh into small cubes, and add it to the cream. Don’t put in whole slices, as they will release water. Gently mix with a spatula so you don’t crush the fruit too much.
8. When the crust is completely cooled, remove it from the pan if you can, or leave it in if you’re afraid it will break. Pour in the cream, leveling it nicely with a spatula or the back of a spoon. On top, grate two squares of chocolate (not more, as it will overpower the vanilla flavor), arrange a few slices of orange, and you’re done.
9. Refrigerate the tart for at least half an hour, ideally an hour, to let the cream set properly. I admit, I’ve eaten it warm, but it doesn’t compare to when it’s cold.
If you don’t have oranges, you can skip them entirely or use any other fruit that isn’t too watery – mango, pears, even some berries work. Instead of powdered sugar in the cream, I’ve tried honey, but it didn’t impress me. For the crust, use butter with at least 80% fat, no margarine, no oil – I once tried it with a low-fat butter, and everything crumbled.
It’s fantastic with coffee, but it also goes well with a glass of dry white wine if you want to seem sophisticated at a dinner with friends. Or even with black tea with a little milk, for those who don’t like coffee. For a complete menu, I would start with a vegetable soup and something light for the main course, so it’s not too heavy overall, like a chicken breast with roasted vegetables. If you want similar desserts, you can try the yogurt cake with berries or an apple tart; both have the same light vibe and won't leave you feeling like you’ve eaten a rock.
If you’re in the mood for a different flavor, you can swap the vanilla extract for lemon extract or a bit of cinnamon. Many people add raisins to this cream, but I’m not a fan – it changes the texture. You can experiment with the crust: instead of plain flour, you can add a few tablespoons of whole wheat flour for a more rustic flavor, but don’t overdo it, or it will turn out like bread. You can make a version with crushed cookie crust and melted butter, but the taste is different; it doesn’t seem to match the cream as well.
I think it’s best served plain, with fresh fruit on the side, and if you want to make an impression, a drop of orange liqueur on top. If you insist on adding whipped cream, don’t put too much, as it will disrupt the balance. It also goes well with vanilla ice cream on the side for an extra treat.
Frequently asked questions I’ve received or that have come up when I’ve shared the recipe:
1. What can I substitute for cottage cheese?
You can use ricotta or fresh sheep cheese, but not mascarpone; it’s not the same. If you buy cottage cheese in a tub and it’s too wet, let it drain overnight.
2. Can I make the cream without cornstarch?
You can try with flour, but it won’t be as smooth. I once tried it with gelatin, but the texture is a different story; it’s not classic pudding.
3. How long does it last in the fridge?
It keeps very well for two to three days; I wouldn’t recommend more, especially if you’ve added fresh oranges, as the crust will get soggy.
4. Can it be frozen?
The empty crust can be frozen, yes. With the cream, not so much – it becomes watery; it’s not worth it.
5. Can I use brown sugar?
You can in the crust, but in the cream, it gives a caramel flavor that changes the whole experience. It’s safest to stick with white sugar for the cream.
6. My crust cracked while baking; what did I do wrong?
It was probably too little butter, or you rolled it out too thin. Don’t forget to let it chill before baking; otherwise, it will collapse.
Nutritionally, each slice, as I cut it, has about 250-300 kcal, but it depends on how much you put per serving and how much sugar you use. It’s a reasonable dessert if you look at the ingredients: butter, cottage cheese (good protein, not like cakes with a lot of cream), about a tablespoon of sugar per serving, egg, flour. The macronutrients roughly break down to: 10-12g protein per slice (from cheese and egg), 25-28g carbohydrates (flour, sugar), 13-14g fat (butter, a bit from cheese). It’s not diet food, but it’s not a calorie bomb either, as long as you don’t eat the whole tart. It’s okay for kids; it’s not too sweet, and it’s easy to digest if you use low-fat milk and cheese.
It keeps best in the fridge, covered with plastic wrap or a lid. The crust tends to absorb moisture from the cream, so after two days, it becomes softer, but still edible. Reheating is not recommended; it’s best cold, but if you really want, you can heat a slice in the microwave for 20 seconds – just know that the cream will melt and it won’t look like a tart anymore. You can make the empty crust a day in advance and fill it when you have time.
Ingredients and their roles:
- Butter: gives tenderness to the crust, makes it melt in your mouth, and holds the flour together
- Flour: provides structure to the crust; don’t overdo it, or it will be hard as a rock
- Egg: binds the crust, adds a bit of elasticity and a richer flavor
- Sugar: moderate sweetness, also helps with color while baking
- Salt: don’t skip it; it enhances the flavor
- Cottage cheese: the base of the cream, fresh taste, gives texture and some protein
- Milk: makes the vanilla pudding, adds creaminess
- Cornstarch: thickens the cream, makes it stable on the tart
- Powdered sugar: dissolves easily in the cream, gives the final texture
- Vanilla extract: flavor, but not too much
- Orange zest: adds freshness and a slight citrus flavor
- Orange: pieces in the cream and for decoration, adds a touch of acidity
- Chocolate: grated on top, provides a hint of bittersweet flavor; it’s not necessary, but it looks good visually.
Dough: In a bowl, mix the diced butter with the egg and sugar. Add a pinch of salt, sugar with vanilla pods, and flour gradually. We will obtain a ball of dough which we wrap in cling film and refrigerate for 30 minutes. After the dough has chilled, we grease a tart pan with margarine and line it with baking paper. We place the dough in the tart pan and, using our fingers, spread it until we get a thin sheet, which we prick with a fork here and there. We put the pan in the preheated oven at a suitable temperature and leave it until the dough turns slightly golden. We take the pan out of the oven when the crust is baked and let it cool. Filling: Mix the starch with sugar and a few tablespoons of milk until dissolved. Boil the rest of the milk, and when it boils, add the starch mixture, lower the heat, and let it simmer until it becomes like pudding. Remove it from the heat, cover it with cling film, and let it cool. We flavor the cold cream with grated orange peel and vanilla essence. Add the cheese cut into small pieces, powdered sugar, and mix at low speed. Peel the orange, cut it into cubes, and incorporate it into the cream. On the cold crust, we put the cream and level it. On top, we grate a little chocolate, garnish with orange slices, and refrigerate for at least 30-60 minutes. Enjoy this delicious dessert!
Ingredients: For the dough: 100g butter 1 egg 1 pinch of salt 2 tablespoons sugar 200g flour 1 teaspoon powdered sugar with vanilla beans Filling: 500ml milk 4 tablespoons sugar 3 tablespoons starch 350g sweet cow cheese 2 tablespoons powdered sugar 1 tablespoon vanilla essence 1 orange + 1 for decoration 2 squares of chocolate
