Tart with Strawberries and Curd-yoghurt Filling

If desired, coat the strawberries with a thin layer of cake jelly to help keep the berries looking fresher.

Ingredients

• powdered sugar and mint leaves for serving
• 500 g strawberries
• 250 g cottage cheese 5-9% fat
• 300 ml yogurt
• 180 g sugar
• 1 tsp lemon peel
• 10 g gelatin
• 3 tbsp. l. milk
• 250 g flour
• 125 g butter
• 125 g sugar
• 2 tbsp. l. milk
• 1 egg
• a pinch of salt

Directions

1. Remove the oil from the refrigerator in advance, it should be soft and not cold. Beat the butter and sugar in a bowl with a mixer until light cream. Add egg, salt and milk, stir.
2. Sift flour and add to butter mixture. Knead a soft dough, but do not knead for a long time, otherwise, it will become tough. Roll the dough into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat oven to 190 ° C. Roll out the dough on baking paper into a circle 32–33 cm in diameter and 3–5 mm thick. On a sheet of paper, transfer the layer to a mold with a diameter of 28 cm with low sides (preferably with a removable bottom). Remove the paper and gently press the dough to the bottom and sides of the mold, especially at the seam.
4. Cut a 36 cm circle out of baking paper, fold it slightly and straighten it again - this way, no paper creases will remain on the dough. Put paper on the dough, sprinkle dry beans or peas on top, flatten. Place the dish in the oven and bake for 15 minutes. Remove the paper with the beans and set the pie for another 12 minutes. into the oven, it should turn golden brown. Remove the baking dish from the oven, cool the pie on the wire shelf, then remove from the baking dish.
5. Put the gelatin in a saucepan, cover with milk and leave for 10 minutes. Whisk the cottage cheese with sugar and lemon zest, add yogurt. Put the gelatin on low heat and heat until completely dissolved. Pour the gelatin through a fine strainer into the curd filling and stir. Place the filling in the refrigerator for 10 minutes. Put the curd filling on the cooled base and refrigerate for 1 hour.
6. Cut the strawberries into neat pieces and place on the tart before serving. Sprinkle the strawberries with powdered sugar and garnish with mint leaves.