Mini tarts with cottage cheese, blueberries and meringue

Name: Mini tarts with cottage cheese, blueberries and meringue
Ingredients: 125 g cold butter; 3 tablespoons sugar; 1/8 teaspoon salt; 250 g flour; 1 teaspoon cocoa; 1 large egg; 200 g fresh cottage cheese; 200 ml sweetened whipping cream; 2 eggs (separated); 100 ml milk; 2 tablespoons icing sugar; 2 tablespoons granulated sugar; 1 teaspoon powdered gelatin; 1 sachet vanilla sugar (8 g); 125 g blueberries; 3 tablespoons sugar; 1/4 teaspoon lemon juice; 2 tablespoons cold water

Dessert - Mini tarts with cottage cheese, blueberries and meringue by Amelia C. - Recipia

Mini tarts with cottage cheese, blueberries and meringue are finished with browned peaks from a kitchen torch. The crisp shells have a little cocoa, and the chilled cottage cheese and cream filling holds the blueberries in the middle; you get five 8 cm tarts and five smaller ones, with soft filling under the browned topping. For the blueberries, I choose firm, whole berries, not soft ones. Preparation: 40 minutes. Cooking: 27 minutes. Resting: 170 minutes. Total time: 237 minutes. Servings: 10. Approximately 330 kcal and 7 g protein per serving.

Ingredients

For the shells

125 g cold butter
3 tablespoons sugar
1/8 teaspoon salt
250 g flour
1 teaspoon cocoa
1 large egg

For the cottage cheese filling

200 g fresh cottage cheese
200 ml sweetened whipping cream
2 eggs (separated)
100 ml milk
2 tablespoons icing sugar
2 tablespoons granulated sugar
1 teaspoon powdered gelatin
1 sachet vanilla sugar (8 g)

For the meringue and topping

125 g blueberries
3 tablespoons sugar
1/4 teaspoon lemon juice
2 tablespoons cold water

Preparation

1. Put the cold butter, sugar, flour, salt and cocoa in a food processor and mix until combined. Add the egg and mix for another 2 minutes, until the dough pulls away from the sides of the bowl. You can also knead it with your fingertips, as quickly as possible. 2. Gather the dough into a ball, cover it with cling film and chill for 30 minutes. 3. Divide the dough among ten tart tins, five 8 cm ones and five smaller ones. Press it over the bases and sides, without greasing the tins. Bake at 180°C for 15-20 minutes, then turn out the shells while they’re still warm, using a tea towel to help, and leave them to cool. 4. Mix the cottage cheese with the icing sugar, vanilla sugar and 30 ml of the cream until smooth. Leave the gelatin to bloom in 2 tablespoons of cold water for 3-4 minutes. 5. Put the egg yolks, milk and granulated sugar in a small saucepan. Stir over low heat for 5 minutes, until the mixture thickens. Take it off the heat, add the bloomed gelatin and stir until it dissolves. Leave the mixture to cool for 20 minutes. 6. Whip the remaining 170 ml of cream just until fluffy. Fold in the cottage cheese mixture and the egg yolk mixture in two batches, mixing after each addition. Fill the cooled shells and smooth the filling. 7. Arrange the blueberries on top and press them gently with a spoon. 8. Whip the egg whites until foamy, gradually add the sugar and lemon juice, and beat until the meringue holds peaks and the sugar has dissolved. Put a spoonful of meringue on each tart and brown it with a kitchen torch for 2 minutes. Chill the tarts for at least 2 hours.

Notes

I serve them with black coffee. The cottage cheese should be drained; if it’s grainy, pass it through a sieve before mixing. The smaller tins may bake faster than the 8 cm ones, so start checking them at the 15-minute mark. If the filling seems too soft after you add the blueberries, leave it to chill a little longer before adding the meringue. Keep the tarts covered in the fridge for up to 3 days; you can replace the blueberries with the same amount of raspberries. Contains gluten, dairy and eggs.