Royal Curd Tart with Pumpkin
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
6
Description
The Royal Curd Tart with cottage cheese and pumpkin is especially delicious when served cold.
Ingredients
- Cottage cheese - 10.6 oz
- Wheat Flour - 12.3 oz
- Butter - 6.3 oz
- Chocolate eggs - 2 pieces
- Chestnut puree - 5.3 oz
- Cinnamon - to taste
- Salt - to taste
- Sugar - 3.5 oz
Step by Step guide
Step 1
Prepare the ingredients. Place the butter in the freezer beforehand to make it firm.
Step 2
Sift the flour into a deep bowl.
Step 3
Grate the frozen butter into the flour using a coarse grater.
Step 4
Rub the flour with the butter until it resembles fine, airy bread crumbs. Do this quickly to prevent the butter from melting before it combines with the flour.
Step 5
Add 0.5 teaspoon of salt to the flour mixture.
Step 6
Add half of the sugar. Mix well.
Step 7
Combine the cottage cheese and pumpkin puree.
Step 8
Add the remaining sugar.
Step 9
Beat in the 2 eggs.
Step 10
Blend all the ingredients with a mixer until smooth.
Step 11
Grease a baking dish with butter.
Step 12
Pour half of the flour mixture into the dish. Press it down slightly and form small edges around the sides.
Step 13
Pour in the filling.
Step 14
Carefully distribute the filling and sprinkle cinnamon evenly on top.
Step 15
Top with the remaining flour mixture. Place in the oven for 40–50 minutes at a temperature of 180–392°F.
Step 16
Bake until the pie is well browned. Check for doneness with a toothpick. Turn off the oven but do not take it out immediately. Let the pie sit for another 5–10 minutes.
Step 17
Allow to cool completely.
Step 18
Serve.
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