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Ingredients
- 150 g superior 000 white wheat flour
- 100 g soft butter 82% fat
- 50 g vanilla powdered sugar
- 20 g vanilla sugar sachet
- 1 fresh egg size M
- grated zest from ½ organic lemon
- 500 g fresh full-fat cottage cheese
- 180 ml whipping cream 32% fat
- 140 g white granulated sugar
- 40 g vanilla pudding powder
- baking paper roll
Instructions
- 1Preheat the oven to 180 °C.
- 2Place all dough ingredients in a bowl and mix until you get a homogeneous and compact mixture. Line a cake pan with baking paper and spread the dough evenly on the bottom of the pan, pressing with your fingers. Set the pan aside.
- 3Whip the whipping cream until stiff. In another bowl, mix the rest of the filling ingredients, then gently fold in the whipped cream, using a spatula, with upward motions. Pour the filling evenly over the dough in the pan.
- 4Place the pan in the preheated oven and bake for 45 minutes. The surface of the tart should turn golden and be slightly springy to the touch. Let the tart cool completely.
- 5Before serving, dust the tart with vanilla powdered sugar. Tip: Grate only the yellow part of the lemon zest, as the white part is bitter.
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