Composition / ingredients
Step-by-step cooking
Step 1:
Dough. To prepare the tart dough, we will need: cottage cheese, cold butter, ground almonds, flour, egg and salt.
Step 2:
Combine flour, ground almonds, cold butter, cottage cheese and salt in a blender bowl.
Step 3:
Beat everything into fine crumbs.
Step 4:
Put the crumbs into a bowl, make a recess. Drive an egg into the recess.
Step 5:
Knead the soft dough.
Step 6:
While the dough is cold, spread it on the bottom and sides of the baking dish. Prick the dough with a fork. It is better to make the sides higher, since the cream rises during the baking process and almost reaches the edges of the sides.
Step 7:
Put the dough form in the freezer for 20 minutes.
Step 8:
Cream. To prepare the cream, we will need: sour cream (20-25% fat content), yolks, sugar, cocoa.
Step 9:
Mix sour cream, cocoa, sugar and yolks.
Step 10:
Mix the mass thoroughly with a whisk, breaking all the lumps. You should get a homogeneous, not very thick mass.
Step 11:
Pour the sour cream mass onto the cooled cake and smooth it out.
Step 12:
Filling. To prepare the filling, wash the white currant, dry it. Pluck the berries from the twigs.
Step 13:
Spread the currants evenly over the cream.
Step 14:
Bake the pie for about 50 minutes at 180 ° C until the cream thickens.
Step 15:
Remove the finished tart from the mold, cool and sprinkle with cocoa. Cut into pieces and serve. Enjoy your meal!
It's not the first time I've tried to plant white currants in the country. But for some reason it does not survive, unlike red and especially black. However, this summer I was lucky enough to stumble upon a woman on the street who was selling her harvest of white currants. I bought some and immediately started looking for recipes where it can be used. It turns out that there are not so many dishes where white currant is needed, and where it would look spectacular. Preservation in the form of jelly for the winter did not interest me, but I managed to find a couple of interesting baking recipes. Among them is this open pie or tart. Curd-almond dough with chocolate cream and white currant - it turns out a very exquisite dessert.
Like any pastry with sour cream, this tart begins to deteriorate for 4-5 days, so it's better to eat it quickly.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Almonds nuts - 609 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Salt - 0 kcal/100g
- Egg yolks - 352 kcal/100g
- White currant - 38 kcal/100g
