French · Dessert
Corsican Fresh Cheese Tart
A Corsican-style fresh cheese tart rebuilt around low-fat cottage cheese and Greek yogurt instead of a heavier cream-cheese base, with a cocoa-flecked batter and a scatter of fresh raspberries added after baking to bring real fibre to a genuinely light dessert.
$1
15 minsPrep
34 minsCook
169 minsTotal
MediumLevel
Nutrition per serving
211Calories
15.8gProtein
6gFat
24.1gCarbs
16.9gSugar
2.5gFiber
372mgSodium
106mgChol
2.9gSat Fat
223mgPotassium
120mgCalcium
1.1mgIron
0.7mcgVitamin B12
7.6mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Lemon Iced Tea
local
Corsican White Wine (Vermentino di Corsica)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170C/340F and lightly grease a 10cm springform tin, lining the base with a disc of baking paper.
2
Press the drained cottage cheese through a sieve into a bowl until completely smooth, working out any lumps with the back of a spoon.
3
Whisk in the greek yogurt, beaten egg, sugar, cornstarch, lemon zest, vanilla extract and cocoa powder until the batter is uniform and lump-free.
4
Pour the batter into the prepared tin and tap gently on the counter to release air bubbles.
5
Bake for 32-35 minutes until the edges are set but the centre still has a gentle wobble.
6
Turn off the oven, prop the door ajar and let the tart cool inside for 10 minutes to prevent cracking.
7
Transfer to a wire rack to cool fully, then chill in the fridge for at least 2 hours until firm.
8
Unmould, scatter the fresh raspberries over the top just before slicing into 2 pieces and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g drained and sieved smooth cottage cheese lowfat
- 1.4 oz40g greek yogurt
- 11 egg, beaten (50g)
- 0.8 oz22g sugar white
- 0.3 oz8g cornstarch
- 0.2 oz6g zested lemon
- 0.1 oz3g vanilla extract
- 0.2 oz5g cocoa powder
- 1.6 oz46g halved raspberry
