Blueberry and Cottage Cheese Soufflé Tart

Prepare the ingredients according to the list. The butter for the dough should be soft, so it is advisable to take it out of the refrigerator in advance. Sort the blueberries, removing stems and leaves. Instead of blueberries, you can use blueberries, cherries, blackcurrants, or raspberries. Separate the eggs into yolks and whites. Preheat the oven to 180 degrees.

Beat softened butter with egg yolks, add flour and knead the dough. You can add a tablespoon of sugar to the dough. The dough should be soft, but not sticky to the hands. If the dough does not come together, gradually add about 1 tablespoon of ice water while kneading. While the filling is being prepared, chill the dough in the refrigerator. The dough can be prepared in advance and stored in the refrigerator for a couple of days.

If the cottage cheese is grainy, strain it through a sieve or blend it with an immersion blender. If the cottage cheese is soft and uniform, this is not necessary. The fat content of the cottage cheese can be any, but the higher the fat content, the creamier the taste of the finished souffle will be.

Add sour cream (any fat content), sugar, and blueberries to the bowl with the cottage cheese. If the berries are sour or if you prefer a sweeter pastry, you can slightly increase the amount of sugar in the filling. Blend everything until smooth and homogeneous using a blender. If the berries have small pits, it is better to blend them separately and then strain them through a sieve to remove the pits.

Add starch to the berry-cottage cheese filling and mix. Meanwhile, beat the egg whites until they form stiff peaks.

Gradually fold the beaten egg whites into the filling, gently stirring.

Line a baking form with parchment paper, with the size of 18-20 cm, and grease the sides with butter. Take the dough out of the refrigerator and evenly distribute it on the bottom and sides, forming high borders. Pour the blueberry-cottage cheese filling onto the base and place it in a preheated oven. Bake for 15 minutes, then reduce the temperature to 150 degrees and continue baking for another hour. Remove the pie from the oven, let it cool to room temperature, and refrigerate to stabilize the souffle.

The blueberry-cottage cheese pie is ready. Enjoy your meal!