It is finally the weekend and I have decided to treat my family with something sweet, plus I have a Fiesta Friday organized by thenovicegardener. I attended last week and I met lovely people I was so excited that I forgot to mention it (as usual).
For the crust (paâte brisée):
- 300g of plain flour
- 125g of soft butter
- A pinch of salt
- 1 egg
- 25 ml of water or more depending the texture of the flour
- In a bowl add your flour, the salt, 1 egg and the butter, (you can do the same procedure with a food processor).
- With your fingertips, start to mix all the ingredients together until to assemble the dough.
- Slowly add the water and continue to mix (maybe more water depending the quality of the flour), until it holds a ball.
- The dough now is ready.
- Wrap the dough in a plastic wrap and keep it in the fridge for 30 minutes.
- After 30 minutes remove the dough from the fridge.
- Grease a deep pie pan, (my tart pan is 30 cm long and 4cm deep).
- Roll your dough between two big sheet of parchment paper or plastic wrap.
- With a rolling pin, flatten the dough and make a circle shape, the size of your tart pan.
- Peel off the parchment paper from one side or your plastic wrap, flip the dough over the tart plate and slowly remove the other parchment paper or your plastic wrap.
For the filling:
- 1 kg cottage cheese
- 100ml whipping cream
- 70g of plain flour
- 5 eggs
- 180g of white granulated sugar
- 1 teaspoon of vanilla sugar
- In a bowl mix the cottage cheese, the whipping cream, 90g of the white granulated sugar, the vanilla sugar and the flour.
- Separate the whites from the yolks.
- Add the yolks and continue to mix energetically.
- In another bowl beat the eggs whites until stiff and add the rest of the white granulated sugar.
- Incorporate the egg white to the first mixture delicately with a spatula.
- Preheat the oven to 180C degrees.
- Gently pour the mixture into the pie pan.
- Bake for 1 hour (maybe more) until the top of the pie is golden brown.
- Turn off the oven.
- The pie will rise during the cooking and after I suggest you to keep it inside oven off for 5 more minutes because the pie will fall.
- Remove from the oven and place a grid on the pie, re-turn the pie slowly, unmold and let cool upside for 1 hour.
- When it’s completely cold, reverse the pie and put it in a serving dish.
- Serve this Tarte with Redcurant.
The Redcurant gives a tangy texture that goes perfectly with this cheese pie.