Shortcrust Cake With Cottage Cheese, Pineapple And Coconut. Curd Tart. Photo

A shortcrust cake with cottage cheese, pineapple and coconut is called curd tart in European countries. This incredibly tasty dessert simply melts in your mouth, the pineapple in the filling remains juicy, in a word, it is a piece of such a moderately sweet pie that will become a worthy end to a festive feast. To prepare a shortcrust cake, you need a special detachable tart pan with a removable bottom, since its base is fragile. Recipe ingredients are given for a 25 cm diameter mold.

Shortcake with cottage cheese, pineapple and coconut - cottage cheese tart

The butter in the pie dough can be replaced with margarine, it will also turn out delicious.

Cooking time: 1 hour 15 minutes
Servings: 8

Ingredients for a shortcrust cake with cottage cheese, pineapple and coconut

For shortcrust pastry:

210 g wheat flour;
4 g baking powder;
125 g butter;
1 egg;
a pinch of fine salt;
buckwheat or peas for intermediate baking.

For filling a shortcrust cake:

300 g of soft fatty cottage cheese;
50 g butter;
35 wheat flour;
100 g granulated sugar;
2 eggs;
30 g coconut flakes;
150 g canned pineapple;
vanilla extract.

Method of making shortbread cake with cottage cheese, pineapple and coconut

Cooking shortcrust pastry for the pie

Mix wheat flour with baking powder in a deep bowl, add cold butter, diced. To make the shortbread dough tender, it cannot be kneaded for a long time, and it is advisable not to heat the oil with your hands. The best way to mix flour and butter is with a potato crush.

We mix wheat flour with baking powder. Add butter

When the butter and flour turn into such a crumb, you can continue to cook the dough.

Put 1 whole egg and 1 yolk in a bowl, quickly mix the ingredients with a spoon.

Knead the dough, put it in the refrigerator for 20 minutes, cover it with cling film so that it does not become crusty.

Put the finished shortbread dough in the refrigerator

Sprinkle flour on the table, roll out a round pancake 4-5 millimeters thick, put it in a mold, press the edges to the side. You don't need to trim the uneven edge at this stage, the dough will "shrink" when baking.

Roll out the cooled shortbread dough and put it in a baking dish

We put baking paper on the dough, add buckwheat or peas, send it to an oven heated to 180 degrees Celsius for 15 minutes. This is an intermediate baking, it is done to prevent the bottom of the cake from getting wet.

Put baking paper on the dough and cover the form with cereals. We put the form with shortbread dough in the oven

Cooking the filling for a shortcrust cake with cottage cheese

While the base of the pie is baking, we make the filling. Mix eggs and granulated sugar in a bowl.

Add soft fat cottage cheese.

Add wheat flour, add a few drops of vanilla extract.

Stir the ingredients with a whisk, add canned pineapples.

Next, pour in the coconut flakes, mix the filling well again and you can continue to cook the pastries.

Cooking a shortcrust cake with cottage cheese, pineapple and coconut

We take out the form from the oven, carefully pour the buckwheat. We spread the pie filling on the crust, distribute it in an even layer, send it back to a well-heated oven (temperature 175 degrees Celsius).

We shift the filling of cottage cheese, pineapple and coconut into the prepared crust and set to bake

Cooking for 30 minutes. 10 minutes before readiness, melt butter in a saucepan, pour melted butter on top of the pie, sprinkle with a pinch of granulated sugar.

10 minutes before cooking, pour melted butter on the top of the pie and sprinkle with sugar

The finished tart must be completely cooled in the mold. Then put on the jar, remove the ring and transfer the cake to the board using a spatula. This dessert is served with whipped cream.