CookEat Recipe
Vienna Cottage Cheese Tartlets
Small butter-pastry shells baked with a light cinnamon cottage-cheese and egg filling.
Method
Steps
Step 1
Rub the 125 g cold pastry butter into the 250 g pastry flour, the 25 g pastry sugar and the pastry's quarter teaspoon salt; add just enough cold water to bind.
Step 2
Chill 30 minutes.
Step 3
Roll to 3 mm and line eight buttered muffin rings, trimming the rims.
Step 4
Heat oven to 180 °C. Mix well-drained cottage cheese with cream, the 15 g filling flour, the 15 g soft filling butter, the 40 g filling sugar, three yolks, the separate quarter teaspoon salt and cinnamon.
Step 5
Beat whites to stiff peaks, fold into the cheese mixture and fill the eight chilled pastry shells without overfilling.
Step 6
Bake about 25–30 minutes until pastry golden and centres set; cool briefly in rings before lifting out.
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