Recipe
Kohupiimakreem Tart
Estonian Delight: Creamy Kohupiimakreem Tart
4.0 out of 5
Indulge in the flavors of Estonian cuisine with this delightful Kohupiimakreem Tart. Made with a creamy and tangy kohupiimakreem filling, this tart is a perfect balance of sweetness and tartness.
Metadata
Preparation time
30 minutes
Cooking time
35-40 minutes
Total time
1 hour and 10 minutes
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free, Soy-free, Peanut-free, Kosher
Allergens
Dairy (butter, cottage cheese, heavy cream), Eggs, Wheat (flour)
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Paleo
Ingredients
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For the crust: For the crust:
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2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
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1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
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1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
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1/4 teaspoon salt 1/4 teaspoon salt
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1 large egg yolk 1 large egg yolk
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2 tablespoons ice water 2 tablespoons ice water
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For the filling: For the filling:
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2 cups (500g) cottage cheese (kohupiim) 2 cups (500g) cottage cheese (kohupiim)
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1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
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2 large eggs 2 large eggs
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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Zest of 1 lemon Zest of 1 lemon
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1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
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1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 16g, 9g
- Carbohydrates (total, sugars): 34g, 16g
- Protein: 10g
- Fiber: 1g
- Salt: 0.3g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.In a food processor, combine the flour, butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
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3.In a small bowl, whisk together the egg yolk and ice water. Gradually add the egg mixture to the food processor while pulsing, until the dough comes together.
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4.Transfer the dough to a lightly floured surface and knead it a few times to bring it together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
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5.Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess.
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6.In a large bowl, combine the cottage cheese, sugar, eggs, vanilla extract, lemon zest, flour, and heavy cream. Mix until well combined and smooth.
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7.Pour the filling into the prepared crust and smooth the top with a spatula.
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8.Bake the tart for 35-40 minutes, or until the crust is golden and the filling is set.
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9.Remove from the oven and let it cool completely before serving.
Treat your ingredients with care...
- Cottage Cheese (Kohupiim) — If you can't find kohupiim, you can use cottage cheese as a substitute. Make sure to drain any excess liquid from the cottage cheese before using it in the filling.
Tips & Tricks
- For a decorative touch, sprinkle some powdered sugar on top of the tart before serving.
- Serve the tart chilled for a refreshing dessert.
- You can add a handful of fresh berries on top of the tart for an extra burst of flavor.
- If you prefer a smoother texture, you can blend the cottage cheese in a food processor before adding it to the filling.
- Experiment with different flavors by adding a teaspoon of almond extract or a tablespoon of rum to the filling.
Serving advice
Serve the Kohupiimakreem Tart as a delightful dessert after a traditional Estonian meal. Cut it into slices and garnish with fresh berries or a dollop of whipped cream.
Presentation advice
Present the Kohupiimakreem Tart on a decorative dessert plate. Dust the plate with powdered sugar and place a slice of the tart in the center. Add a sprig of mint or a few fresh berries as a garnish.
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