Chocolate-Cottage Cheese Soufflé Tart with Berries
Baking and Desserts | Korean cuisine
⏳ Time
3 hours
🥕 Ingredients
12
🍽️ Servings
12
Description
Chocolate-Cottage Cheese Soufflé Tart with Berries
Ingredients
- Cottage cheese - 12.3 oz
- Butter - 1.1 oz
- Chicken Egg - 1 piece
- Sugar - 2 tablespoons
- Powdered Sugar - 2.8 oz
- Bitter - 1.1 oz
- Vanillin - ½ piece
- Wheat Flour - 4.6 oz
- Baking Powder - ½ g
- Yogurt powder - 12.7 oz
- Gelatin - 2½ tablespoons
- Fresh Berries - 8.8 oz
Step by Step guide
Step 1
Prepare the dough. Pass the cottage cheese (150 g) through a sieve. Mix it with sugar, egg, butter, and vanillin.
Step 2
Melt the chocolate in a water bath or microwave. Add it to the cottage cheese mixture and stir.
Step 3
Gradually add the flour with baking powder, kneading the dough (the dough remains very soft but does not stick to the hands). Wrap it in plastic wrap and refrigerate for about 20 minutes.
Step 4
Grease the baking dish well with butter (22 cm dish). Distribute the dough with your hands, forming edges about 2.5–3 cm high. Poke the dough frequently with a fork (the bottom and the folds of the dough).
Step 5
Place it in an oven preheated to 374°F for 20 minutes.
Step 6
Prepare the soufflé. Soak the gelatin in cold water, no more than 5 mm above the gelatin. Let it swell.
Step 7
Whip the yogurt with powdered sugar in a blender or with a mixer. Add the cottage cheese (200 g) and whip again.
Step 8
Heat the swollen gelatin until it melts without boiling. While constantly whipping the cottage cheese-yogurt mixture, slowly pour in the gelatin. Whip everything well.
Step 9
Pour into the tart base. Place everything in the refrigerator to set.
Step 10
After about 15–20 minutes, when the soufflé starts to set, take out the tart and insert the berries (any of your choice) into the soufflé. Place it back in the refrigerator until fully set, for about 2 hours or overnight.
Step 11
Remove the finished soufflé tart from the mold onto a plate. Garnish with mint leaves.
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