Baking for every day and for the festive table - grated shortcrust pastry dough with custard. Step by step recipe with photo and video recipe.
Grated tart made from shortbread and curd dough with custard, as expected, is at the same time tiny and tender, and literally melts in your mouth. This is a rather unusual cake, because in addition to flour and butter, cottage cheese is added to the shortbread dough. It gives additional tenderness and the product does not get stale for longer. The filling is also interesting in this pie. Usually they make it apple, but it can be different. The custard-filled pie is reminiscent of the taste of Napoleon cake. Therefore, it can truly become a solemn dessert that will delight guests and households. In addition, it is necessary to spend a lot of time on baking festive Napoleon in order to surprise guests with an unusual treat. And this cake is prepared very simply with minimal effort and time. It does not require any special cooking skills. Baking is not troublesome, and the necessary products can be bought at the nearest supermarket. At the same time, the taste of the product is not inferior to the eminent cake.
Another beauty of homemade baking is that it does not contain dyes or preservatives, unlike industrial confectionery. Such a cake can be given to children and be sure that the yummy will benefit. In addition, due to the presence of cottage cheese in the dough, the baked goods are even more useful, because rich in calcium, which strengthens bone tissue.
See also how to make grated margarine pie with jam in the oven.
- Caloric content per 100 g - 529 kcal.
- Servings - 8 Medium Bites
- Cooking time - 40 minutes of active work, 45 minutes for baking a cake
Ingredients:
- Butter - 150 g
- Sugar - 150-200 g or to taste
- Milk - 500 ml
- Baking soda - 0.5 tsp
- Flour - 250-300 g
- Salt - a pinch
- Cottage cheese - 150 g
- Eggs - 2 pcs.
Step-by-step preparation of grated shortcrust-curd dough pie with custard, recipe with photo:
1. Cut cold-temperature butter (or margarine) into medium-sized pieces.
2. Place the oil in a food processor. I draw your attention to the fact that the oil should be exactly cold, and not frozen or at room temperature.
3. Add chilled cottage cheese to the food processor.
4. Then add the sifted flour through a fine sieve, a pinch of salt and baking soda.
5. Place the food processor bowl on the appliance and knead an elastic dough.
If there is no processor, knead the dough with your hands. To do this, grate the butter on a coarse grater, and grind the cottage cheese through a fine sieve. Combine the products with flour and quickly knead the dough. Shortbread dough does not like long kneading and contact with warm hands. So do everything quickly.
6. Remove the dough from the food processor, shape it into a lump, wrap it in a plastic bag and refrigerate for one hour.
7. For the custard, pour the raw eggs into a saucepan.
8. Add sugar to the eggs (preferably fine or powdered sugar).
9. Beat eggs and sugar with a mixer until smooth and lemon-colored.
10. Pour flour (2 tablespoons flat) into a saucepan with eggs and sift through a fine sieve. Turn on the mixer and stir the food until smooth.
11. Pour milk into a saucepan and stir.
12. Place a saucepan on the stove and turn on medium heat. Cook the cream, stirring constantly with a whisk or spoon to prevent lumps from forming. In order not to stain excess dishes, remove the beaters from the mixer and stir the mass with them. As soon as the first bubbles form on the surface of the cream, immediately remove the pan from the heat, otherwise the eggs will curl.
13. Immerse the mixer in the hot cream and beat it for 3-5 minutes. Firstly, while it is still hot, lumps can form, so after removing it from the stove, stir it for a while. Secondly, whipping the finished cream with a mixer will give it tenderness, airiness and splendor.
Leave the finished cream to cool first at room temperature, then in the refrigerator. It is very convenient to cook it in advance, for example, in the evening, and bake the pie the next day.
14. Divide the cooled dough into 2 parts, where one part should be 2 times larger than the second. Roll most of the dough with a rolling pin into a thin layer about 0.5-0.7 mm thick.
15. Line a baking dish with baking parchment and put a sheet of dough in it, spreading it over the entire bottom, making a low side.
16. Place the chilled custard on top of the dough.
17. Grate the remaining dough and sprinkle on the filling. Send the workpiece to the refrigerator for half an hour.
18. Heat the oven to 180 degrees and send the grated shortcrust pastry pie with custard to bake for 45 minutes until golden brown. Remove the finished cake from the oven, let it cool well, or even better, lie down in the refrigerator for 6-8 hours and you can start your meal.
See also a video recipe on how to make grated curd pie.
