Fresh berry tart with vanilla cottage cheese cream
45 min · 14 g protein · 189 cals / serving
A bakery-window fruit tart: a crisp, nutty oat and almond crust, a cool vanilla-lemon cream made from blended cottage cheese and set just firm enough to slice, and a crown of strawberries, raspberries and blueberries brushed with a little honey so they shine.
Ingredients
- 1/2 cup + 1 tbsp whole grain oat flour
- 1/3 cup almond flour
- 1 1/2 tbsp butter, melted
- 1 tsp honey
- 1 pinch salt
- scant 1/4 cup water, cold
- 1 tbsp gelatin, unflavoured powder (9 g)
- 2 1/2 cups cottage cheese (1%), 1 % milkfat
- scant 1/2 cup fat free cream cheese
- 2 tsp honey
- 1/4 tsp + 1 pinch stevia, pure stevia powder, or to taste
- 1 1/2 tsp vanilla extract, or the seeds of 1 vanilla pod
- 1 tsp lemon zest
- 3 cups strawberries, halved
- 1 cup raspberries
- 3/4 cup blueberries
- 1 tsp honey, warmed with 1 tsp water, for glazing
Steps
- Heat the oven to 350°F. Mix the oat flour, almond flour, melted butter, honey, egg white and salt into a soft dough. Press it thinly and evenly over the bottom and up the sides of a 9 inch tart tin with a removable base (damp fingers help); it is a thin, crisp crust. Prick all over with a fork and bake 12–15 minutes, until golden and firm. Let cool completely.
- Put the cold water in a small cup, sprinkle over the gelatine and leave 5 minutes to swell. Microwave 10–15 seconds, until fully liquid but not boiling.
- Blend the cottage cheese, cream cheese, honey, stevia, vanilla and lemon zest for a full minute, until completely smooth. Stir 3 tablespoons of the filling into the warm gelatine first, so it does not seize into threads when it meets the cold cheese, then pour that into the blender with the motor running and blend 10 seconds more. Chill the filling in the jug for about 10 minutes, until it starts to thicken, so it sits on the crust instead of soaking in. Pour it into the cooled crust, smooth the top and chill 3 hours, until set.
- Arrange the berries over the top in a generous heap, starting with a ring of strawberry halves at the edge. Brush with the warm honey water so the fruit shines. Remove the tin ring and cut into 8 slices with a sharp knife.
Good to know
How firm does the cream set?
A tablespoon of gelatine for this much filling gives a soft, clean slice, like a no-bake cheesecake: it holds its shape on the plate when you cut it and still melts in the mouth.
Can I make it ahead?
Bake the crust a day ahead and keep it airtight. Fill it up to 8 hours before serving and add the fruit within 2 hours, so the crust stays crisp.
Vegetarian?
Use 1 tsp agar powder instead of the gelatine. Let the blended filling come to room temperature, boil the agar in about 120 ml of water for a full minute, blend it in while hot and pour into the crust at once, with no waiting step: agar sets as soon as it cools.
Per
- Calories
- 96
- Protein
- (32%)
- 7 g
- Fat
- (27%)
- 3 g
- Carbohydrates
- (41%)
- 10 g
- of which sugar
- 5 g
- Fiber
- 2 g
- Sodium
- 211 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1511 kcal goes into the pot and 1590 g of ingredients comes out as about 1580 g of food: 96 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.