Pie with curd and raspberries

Pie with curd and raspberries

Pie with curd and raspberries


For the filling:

500 g raspberries (can use frozen)
750 g low-fat cottage cheese
150 g butter
150 g sugar
4 eggs
3 tbsp flour or starch
zest of 2 lemons
For the dough:

500 g flour
250 g butter
2 tbsp sour cream
175 g sugar
zest of 1 lemon
a pinch of salt
For decoration:

100 g of pistachio nuts
powdered sugar


Cut the butter in small cubes. Sift flour with salt into a large bowl. Add butter and start mixing with a mixer at low speed. When all the butter will be involved in the flour, put the grated zest and the sugar and quickly stir, 10 sec. Add the sour cream and again stir quickly. Divide the dough in half. One piece roll into a ball and put in the refrigerator.

Another part of the test roll the pastry out and place on a baking sheet. Remove in the cold for 15 minutes. Preheat the oven to 190°C. Prick the crust with a fork in several places and place baking sheet in the oven for 10-12 minutes Ready cake cool down.

Prepare the stuffing. Whisk butter with sugar in a light cream. Add the eggs one by one, each time stirring well mass. Separately beat with a mixer the cream cheese and add in cream. Stir in the cornstarch or flour and the grated zest, mix well.

On the cooled cake, place the berries (frozen raspberries do not thaw). Spread on top of curd.

The rest of the dough, remove from refrigerator and grate on a coarse grater. Spread it on the cake. Place baking sheet with pie in oven and bake for 40-45 mins, until top is Golden brown.

Remove pie from oven and let cool on the baking sheet. Finely chop pistachios. The cooled cake sprinkle with powdered sugar, and then pistachios. Cut into portioned pieces.

Bon appetit!

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