Ingredients
🧺 INGREDIENTS
For the Pasta Frolla Dough
2½ cups all-purpose flour
½ cup granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
12 tablespoons cold unsalted butter, cubed
1 large egg
1 egg yolk
1 teaspoon vanilla extract
Zest of 1 lemon
For the Filling
2 cups cottage cheese (drained)
½ cup granulated sugar
2 large eggs
2 tablespoons cornstarch
1 teaspoon vanilla extract
Zest of 1 lemon or orange
Pinch of salt
Optional additions:
½ cup sour cherry, apricot, or raspberry jam
Mini chocolate chips
Candied orange peel
Rum-soaked raisins
A thin layer of homemade raspberry chia jam under the filling adds bright fruit
Instructions
Line a strainer with paper towels or cheesecloth. Drain cottage cheese for 15–20 minutes.
Transfer to a blender or food processor and blend until completely smooth.
This step ensures a creamy, non-grainy filling.
Whisk flour, sugar, baking powder, and salt.
Cut in cold butter until the mixture resembles coarse crumbs.
Add egg, egg yolk, vanilla, and zest. Mix just until dough forms.
Divide dough:
• ⅔ for crust
• ⅓ for topping
Wrap and chill 45 minutes.
Preheat oven to 350°F.
Press larger dough portion into a 9-inch tart pan or springform pan, covering bottom and slightly up the sides.
For a classic Italian variation, spread a thin layer of sour cherry or raspberry jam over the base before adding filling.
Whisk blended cottage cheese, sugar, eggs, cornstarch, vanilla, zest, and salt until smooth.
Fold in optional chocolate chips or citrus peel.
Pour into prepared crust and smooth evenly.
Using a box grater, grate the remaining chilled dough evenly over the filling.
If the dough softens while working, chill again for 10–15 minutes.
Well-chilled dough creates that bakery-style crumb texture.
Bake 45–50 minutes until:
• The top is golden
• The edges are set
• The center has a slight jiggle
Do not overbake. The filling firms as it cools.
Cool completely at room temperature, then refrigerate at least 2 hours before slicing.
Dust with powdered sugar before serving.