Strawberry, Pistachio & Rosewater Whipped Cottage Cheese Tart

A light and delightful tart combining the freshness of strawberries with crunchy pistachios and fragrant rosewater, all atop a crispy puff pastry base.

By @cheftomwalton

Original recipe source

Cook time: 15 minutes

Servings: 6

Ingredients

• 1 sheet puff pastry 30cm square
• 1 egg yolk
• 250 g cottage cheese
• 0.25 cup icing sugar
• 1 tbsp rosewater
• 1 zest lemon zest of one lemon
• 1 punnet strawberries
• 2 tsp rosewater
• 1 tbsp icing sugar
• 0 cottage cheese blend prepared mixture
• 0 strawberries tossed in rosewater
• 0.33 cup pistachios toasted and roughly chopped

Instructions

1. Preheat the oven to 220°C.
2. Place the 30cm square puff pastry onto a lined baking tray and mark a 2cm border around the outside with the tip of a knife, not cutting all the way through. Use a fork to make indents all over the middle of the pastry inside the border.
3. Brush the pastry lightly with the egg yolk then bake the pastry for 10-12 minutes, until crisp & golden.
4. Blend the cottage cheese, 1/4 cup icing sugar, 1 tablespoon rosewater, and lemon zest in a food processor until smooth. Set aside in the fridge.
5. Slice the strawberries into thin rounds and toss with the remaining rosewater and 1 tablespoon icing sugar.
6. Spoon the whipped cottage cheese over the pastry, top with the strawberries, and scatter over the chopped pistachios.
7. Slice the tart into desired size pieces to serve.