Cottage cheese tart

Cottage cheese tart


5 g of gelatine leaves
500 ml of Mu milk
100 g of crystal sugar
500 g of Mu Cuisine cottage cheese
250 ml of Mu Cuisine sweet cream
100 g of powdered sugar
sachet of vanilla pudding


Soak the gelatine in cold water for 5 minutes. In the meantime, prepare the pudding using the pudding powder and sugar according to the instructions on the packaging.

When the pudding is ready squeeze the gelatine and put it in the hot pudding. Melt the gelatine while stirring continuously. Then take it off the stove and allow it to cool down properly. During this time occasionally stir the pudding.

Slowly mix the dried cottage cheese into the cooled pudding. Whip the sweet cream in a bowl with an electric mixer and add the remaining ingredients. Pour the prepared mass into the tart mould and slightly shake it to evenly distribute the mass. Put the mould in the fridge for 5 minutes.

Carefully remove the tart mould and sprinkle powdered sugar over the hardened cream.

Author: 2013 Junior National Culinary Team of Slovenia
Image: Janez Pukšič