Turkish · Dessert
Turkish Sweet Cheese Tart (Peynirli Tatlı Tart)
A Turkish-style individual tart pairing a short, buttery pastry shell with a delicately sweetened baked cheese filling made from ricotta and cottage cheese, lifted with lemon zest and vanilla. Finished with a honey glaze and chopped pistachios, it echoes the milk-pudding sweetness found across Turkish patisserie while keeping the format firmly tart-shaped and portioned.
$1
25 minsPrep
28 minsCook
83 minsTotal
MediumLevel
Nutrition per serving
346Calories
9.8gProtein
16.9gFat
38.8gCarbs
18.2gSugar
1.1gFiber
149mgSodium
135mgChol
9.2gSat Fat
127mgPotassium
85mgCalcium
1.7mgIron
0.3mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Turkish Raki
local
Turkish Coffee
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub chilled cubed butter into the sifted flour and sugar until the mixture resembles coarse breadcrumbs, then bind with the beaten egg yolk into a smooth dough.
2
Wrap the dough in cling film and chill for 30 minutes to relax the gluten before rolling.
3
Roll the dough thinly on a lightly floured surface and line two 8cm individual tart tins, trimming the excess and pricking the bases with a fork.
4
Blind-bake the tart shells at 180C/350F for 10 minutes until pale gold, then remove and let cool slightly.
5
Whisk together the drained ricotta, mashed cottage cheese, beaten egg, sugar, lemon zest, vanilla extract and semolina until smooth and lump-free.
6
Divide the cheese filling evenly between the two tart shells, smoothing the tops with the back of a spoon.
7
Bake at 170C/340F for 18-20 minutes until the filling is just set with a slight wobble in the centre and lightly golden on top.
8
Cool the tarts on a wire rack to room temperature, then brush the tops with warmed honey and scatter over the chopped pistachios before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour, sifted,
- 22g22g Butter, chilled, cubed,
- 10g10g Sugar White,
- 10g10g Egg Yolk, lightly beaten, for dough,
- 55g55g Ricotta, drained,
- 20g20g Cottage Cheese Full, mashed smooth,
- 22g22g Egg, beaten, for filling,
- 18g18g Sugar White,
- 3g3g Lemon, zested,
- 2g2g Vanilla Extract,
- 5g5g Semolina,
- 8g8g Honey, warmed, for glazing, 1
- 6g6g Pistachio, finely chopped, for garnish, 1
