Sweet cheese and raisin tart

Name: Sweet cheese and raisin tart - Manuela C.
Ingredients: a round puff pastry package 400 g fresh cow cheese 100 g raisins 200 ml sour cream sugar 2 eggs and 2 yolks vanilla sugar chocolate

Dessert - Sweet cheese and raisin tart by Manuela C. - Recipia

Sweet cheese and raisin tart is one of the recipes I make when I feel like preparing something quick that won't keep me in the kitchen for too long. I usually use ready-made puff pastry, so I don't waste time kneading. I like that I don't have to measure the sugar strictly - I add it to taste, sometimes more, sometimes less, depending on what I feel like. The raisins and fresh cottage cheese are the base, and if I have some chocolate in the cupboard, I sprinkle it on top without complicating things. Quick Info Total time: about 1 hour Preparation time: 20 minutes Baking time: 30-40 minutes Servings: 8 Difficulty: easy Recipe type: quick dessert, suitable for any day Ingredients 1 package round puff pastry (ready-made) 400 g fresh cottage cheese 100 g raisins 200 ml sour cream 2 whole eggs 2 egg yolks sugar (to taste) 1 packet vanilla sugar chocolate (a few pieces for topping) Preparation method 1. Take the puff pastry out of the fridge at least 20 minutes before use to soften it and make it easier to work with. 2. Put the raisins in a small bowl and cover them with warm water. Let them soak while you prepare the other ingredients. 3. Put the fresh cottage cheese in a large bowl. Add sugar to taste and a packet of vanilla sugar. Mix well with a spoon or spatula until the cheese is smooth. 4. Squeeze the raisins well to remove water and add them to the cheese bowl. Gently incorporate them with the spoon. 5. Crack two whole eggs and add them to the cheese mixture. Mix until well combined. 6. Roll out the puff pastry in the tart pan (24 cm diameter), along with the baking paper from the package. Raise the edges if necessary, to prevent the filling from overflowing. 7. Pour the cheese and raisin mixture over the pastry. Level it with a spatula to distribute it as evenly as possible. 8. In a separate bowl, mix the sour cream with sugar to taste (not too much) and the two egg yolks. Beat until smooth. 9. Pour the sour cream and yolk mixture over the cheese layer. 10. Place a few pieces of chocolate, cut or broken, on top. You don't need a lot, just enough to sprinkle over. 11. Preheat the oven to 180°C (upper-lower heat). 12. Bake the tart for 30-40 minutes or until it is nicely browned on top. The pastry should be golden and the filling should be set. 13. Remove the tart from the oven and let it cool slightly before cutting. Why I make this recipe often It's a quick dessert, doesn't require many ingredients, and isn't fussy. You can use what you have in the fridge, and you don't have to follow the recipe to the letter. It stays good the next day, if it cools down. For my taste, it’s exactly the kind of cake you can make when you don’t feel like spending too much time in the kitchen. Tips and variations Tips - Don’t let the puff pastry sit too long at room temperature, otherwise it becomes too soft and hard to handle. - Squeeze the raisins well; otherwise, the mixture may turn out too liquid. - Don’t overload the tart with too much filling, so it doesn’t overflow while baking. Substitutions - If you don’t have fresh cottage cheese, you can try ricotta, but the taste will be slightly different. - Sugar can be replaced with honey or another sweetener, if you prefer. - Chocolate can be omitted or replaced with almond flakes for something crunchy on top. Variations - For a savory version, don’t add sugar and raisins, but use vegetables (spinach, zucchini) and spices to taste. - You can add a little grated lemon or orange zest to the cheese for flavor. Serving ideas - It’s good both warm and cold. It goes well with a glass of milk or coffee, for breakfast or a snack. - If you like, you can sprinkle a little powdered sugar on top after it has cooled. Frequently asked questions Can I use another type of cheese instead of cottage cheese? Yes, but the texture will be different. Ricotta is the closest, but it doesn’t have the same consistency. How sweet should the mixture be? Sugar is added to taste. I prefer it to be moderately sweet, but you can taste the mixture before baking and add more if you want. Can I put other dried fruits instead of raisins? Yes, dried apricots or chopped dates work too, but raisins remain classic here. Do I need to bake the puff pastry base separately? No, for this recipe, there is no need to bake it separately; the filling and pastry bake together. Can I use frozen puff pastry? Yes, but it needs to be completely thawed before use; otherwise, it will tear when you roll it out. Nutritional values Approximate values for one serving (out of 8): Calories: 280-320 kcal Protein: 8-10 g Carbohydrates: 28-34 g Fats: 14-18 g Values are indicative and can vary depending on how much sugar you use or what kind of cheese you choose. The puff pastry and sour cream add some fat, while the cheese provides protein. For a lighter version, you can reduce the sugar or use lower-fat sour cream. Storage and reheating The tart keeps well in the fridge for 1-2 days. Cover it with foil or put it in a container. It can be reheated for a few minutes in the oven or microwave, but it’s also good cold. If it sits longer, the base may become soggy, but the taste will not suffer. I don’t recommend storing it in the freezer – the texture suffers when thawed.

Sweet cheese and raisin tart

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