Curd tart with cottage cheese, pineapple and coconut in European countries. This incredibly delicious dessert just melts in your mouth, the pineapple in the filling remains juicy, in a word, just a piece of this, to the best of sweet pie, will be a worthy conclusion to the festive feast. To make a shortbread cake, you need a special detachable form for a tart with a removable bottom, since its base is fragile. Recipe ingredients are given for a shape with a diameter of 25 centimeters.
Butter in the cake dough can be replaced with margarine, it will also turn out delicious.
- Cooking time: 1 hour 15 minutes
- Servings: 8
Ingredients for making shortcake with cottage cheese, pineapple and coconut.
Ingredients for making shortcrust dough:
- 210 g of wheat flour;
- 4 g baking powder;
- 125 g butter;
- 1 egg;
- pinch of fine salt;
- buckwheat or peas for intermediate baking.
Ingredients for making a shortcake filling:
- 300 g soft fat cottage cheese;
- 50 g butter;
- 35 wheat flour;
- 100 grams of granulated sugar;
- 2 eggs;
- 30 g coconut chips;
- 150 g canned pineapples;
- vanilla extract.
Method of making shortcake with cottage cheese, pineapple and coconut
Making shortbread dough for
Mix wheat flour with baking powder in a deep bowl, add diced cold butter. To make shortbread dough gentle, it can not be kneaded for a long time, and the oil is preferably not heated by hand. The best way to mix flour and butter is potato mash.
When the butter and flour turns into such a crumb, you can cook the dough further.
Put 1 whole egg and 1 yolk in a bowl, quickly stir the ingredients with a spoon.
Knead the dough, put it in the fridge for 20 minutes, covered with cling film so that it does not become covered with a crust.
Sprinkle the table with flour, roll out a round pancake with a thickness of 4-5 millimeters, spread it into a mold, press the edges to the side. The uneven edge at this stage does not need to be cut, the dough will “sit down” during baking.
Put the baking paper on the dough, pour buckwheat or peas into the oven, send to the oven heated to 180 degrees Celsius for 15 minutes. This is an intermediate pastry, it is done so that the bottom of the cake is not soaked.
Preparing the filling for shortcake with cottage cheese
While baking the base of the cake, make the filling. Mix eggs and sugar in a bowl.
Add soft fat cottage cheese.
Pour the wheat flour, add a few drops of vanilla extract.
Mix the ingredients with a whisk, add canned pineapples.
Next, pour coconut chips, mix the filling well again, and you can cook pastries further.
Cooking a sandy cake with cottage cheese, pineapple and coconut
We take the form out of the oven, gently pour in buckwheat. We spread the filling of the cake on the cake, distribute in an even layer, again send in a well-heated oven (temperature 175 degrees Celsius).
Cook 30 minutes. 10 minutes prior to readiness, melt butter in a saucepan, pour the top of the cake with melted butter, sprinkle with a pinch of sugar.
The finished tart should be completely cooled in the form. Then put on the jar, remove the ring and transfer the cake to the board with a spatula. This dessert is served to the table with whipped cream.
Sandy cake with cottage cheese, pineapple and coconut is ready. Enjoy your meal!