Turkish · Dessert
Sweet Cheese Pastry Tart
A lightened Turkish-style sweet cheese tart (peynirli tart) built on a thin butter pastry shell and filled with a low-fat cottage cheese and Greek yogurt custard, lifted with lemon zest and vanilla, then finished with fresh raspberries for a tart, fibre-adding contrast.
$1
20 minsPrep
28 minsCook
98 minsTotal
MediumLevel
Nutrition per serving
229Calories
10.8gProtein
7.5gFat
28.9gCarbs
9.6gSugar
1.6gFiber
238mgSodium
65mgChol
4.2gSat Fat
133mgPotassium
73mgCalcium
1.3mgIron
0.4mcgVitamin B12
5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Riesling Wine
local
Turkish Apple Tea
international
vegetarian
sweet-spot
Instructions
1
Rub the cold cubed butter into the sifted flour with your fingertips until the mixture resembles coarse breadcrumbs, then bind with 1-2 teaspoons of ice water into a firm dough.
2
Wrap the dough and chill for 20 minutes, then divide in two and press each piece thinly into a greased 8cm individual tart tin, pricking the base with a fork.
3
Blind-bake the shells at 190C/375F for 10 minutes until pale gold, then cool slightly on a wire rack.
4
In a bowl, beat the drained cottage cheese, Greek yogurt, egg, sugar, lemon zest, vanilla extract and cornstarch together until smooth.
5
Divide the cheese filling between the two tart shells and smooth the tops.
6
Bake at 170C/340F for 18-20 minutes until the filling is just set with a slight wobble in the centre.
7
Cool completely on a wire rack, then chill for at least 30 minutes before topping each tart with halved fresh raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted all purpose flour
- 0.4 oz10g cold, cubed butter
- 3.5 oz100g drained, mashed cottage cheese lowfat
- 1.1 oz30g greek yogurt
- 1/21/2 eggs, beaten (25g)
- 0.4 oz12g sugar white
- 0.1 oz4g zested lemon
- 0.1 oz2g vanilla extract
- 0.2 oz6g cornstarch
- 1.1 oz30g halved raspberry
