Shortcrust pastry

  • 150 grams (5.3 ounces) butter
  • 50 grams (1.8 ounces) sugar
  • 300 grams (10.6 ounces) flour
  • 1 teaspoon (0.17 ounces) baking powder
  • 1 egg
  • 1 egg yolk

The filling

  • 200 grams (7.1 ounces) cottage cheese (curd)
  • 80 grams (2.8 ounces) sugar
  • 100 grams (3.5 ounces, 0.4 cups) sour cream
  • 1 egg
  • 1 tablespoon (0.35 ounces) starch
  • 1 teaspoon (0.14 ounces) vanilla sugar
  • 250 grams (8.8 ounces) raspberries


  • Mixing Bowls

    Use various sizes for easier preparation. Having more than one can help separate wet and dry ingredients.

  • Hand Mixer or Stand Mixer

    Opt for a stand mixer for hands-free ease and quicker mixing times.

  • Sifter

    Sift the flour for a more delicate pastry texture.

  • Rolling Pin

    A good rolling pin ensures even rolling out of your dough.

  • Corrugated Tart Pan with Removable Bottom

    This lets you easily remove the tart without breaking the crust.

  • Spatula

    A flexible spatula helps in mixing and spreading the filling evenly.

  • Oven

    Preheat your oven to ensure even baking from the start.


Step 1

1. Preheat your oven to 356°F (180°C). In a large bowl, cream the butter and sugar until light and fluffy. Cut the butter into small pieces to make it easier to blend.

Step 2

2. Add the sifted flour and baking powder to the butter mixture. Mix until well combined. Sifting the flour helps to avoid lumps and ensures a smoother dough.

Step 3

3. Incorporate the egg and egg yolk into the dough mixture. Knead everything together until a smooth dough forms. If the dough is too sticky, add a bit more flour.

Step 4

4. Roll out the dough to fit your tart pan. Place it in a corrugated mold with a removable bottom. Bake in the preheated oven for 10 minutes. Chilling the dough for 10-15 minutes before rolling can make it easier to handle.

Step 5

5. While the crust is baking, mix together the cottage cheese, sugar, sour cream, egg, starch, and vanilla sugar in a separate bowl. Mix until smooth. For a creamier texture, blend the cottage cheese mixture in a food processor.

Step 6

6. Gently fold in the raspberries into the filling mixture. Be gentle to avoid crushing the raspberries.

Step 7

7. Pour the filling into the pre-baked tart crust and return it to the oven. Bake at the same temperature for 40 minutes until the filling is set and the top is slightly golden. Allow the tart to cool completely before removing it from the mold to avoid breaking.

Step 8

8. Bon Appetit!


Imagine slicing into this raspberry tart and uncovering the creamy, sweet filling combined with bursts of tangy raspberry goodness. It’s not just a dessert; it's a little piece of heaven on a plate! Serve it chilled for a refreshing summer treat or slightly warmed for a cozy winter dessert. 🍰 For a truly elegant presentation, garnish with a dusting of powdered sugar and a sprig of fresh mint. 🌿 Alternatively, consider adding a scoop of vanilla ice cream or a dollop of whipped cream on the side for an extra touch of indulgence. 🍦 This tart pairs wonderfully with a light, fruity white wine or a cup of freshly brewed coffee. ☕️ Whether you enjoy it with loved ones during a festive gathering or as a personal indulgence after a long day, this raspberry tart is sure to become a cherished favorite.


Want to make this recipe gluten-free? Simply replace the regular flour with your favorite gluten-free flour blend in the shortcrust pastry. Ensure it’s a blend that includes xanthan gum to maintain the dough's elasticity.

For a vegan twist, substitute the butter with a plant-based margarine and use flax eggs in place of regular eggs. Replace the cottage cheese with a vegan cream cheese and use a dairy-free sour cream. Don’t forget to use agar powder instead of starch for the filling!

These substitutions ensure that everyone, regardless of dietary restrictions, can enjoy a slice of this delectable tart! 🍰✨


  • How do I prevent my crust from becoming soggy?

    Blind bake the crust for 10 minutes before adding the filling. This helps create a protective barrier and keeps the crust crisp.

  • Can I use frozen raspberries?

    Yes, you can use frozen raspberries. Just make sure to thaw and drain them well to avoid excess moisture in your tart.

  • How can I make my pastry more flaky?

    Ensure your butter is very cold and work quickly to prevent it from melting as you mix and knead.

  • Can I prepare the dough in advance?

    Absolutely! You can refrigerate the dough wrapped in plastic wrap for up to two days or freeze it for up to a month.

  • How do I get a smooth filling texture?

    Strain the filling mixture before adding the berries to eliminate any lumps and achieve a silky texture.

  • What is the best way to store leftovers?

    Store any leftover tart in an airtight container in the refrigerator for up to three days. Reheat in a low oven for best results.

Nutrition facts

Cottage cheese tart with fresh berries
Recipe Yield:8 servings
Calories:Approximately 375 calories per serving
Calories (Min - Max):350 - 400
Total Fat:22g
Saturated Fat:12g
Total Carbohydrate:36g
Total Sugars:18g