This blueberry cottage cheese tart is light, creamy and bursting with juicy berries, with a tender buttery crust and a silky, low-calorie filling. It is a beautiful, guilt-free dessert that feels indulgent yet stays refreshingly wholesome.
If you love blueberry desserts, try our Blueberry Cottage Cheese Crumb Cake and Phyllo Puffs with Cottage Cheese and Berries. For another creamy treat, do not miss our Microwave Mug Cheesecake.
Ingredients
For the crust:
- 100 g (1/2 cup) cottage cheese (5%)
- 1 egg yolk
- 20 g (1 1/2 tbsp) butter, room temperature
- 80 g (2/3 cup) wheat flour
- 1 measure sugar substitute
- Pinch of salt
For the filling:
- 125 g (1/2 cup) soft cottage cheese (5%)
- 10 g (1 tbsp) cornstarch
- 1 egg white
- 30 g (1/4 cup) frozen blueberries
- 2 measures sugar substitute
Instructions
- For the crust, mix with a fork, then knead by hand 2-3 minutes. Form a ball and chill 20 minutes.
- For the filling, blend everything except the berries, then gently fold in the blueberries.
- Divide the dough (a larger piece for the base, smaller for the sides). Line a 12-16 cm (5-6 inch) pan, wetting your hands if it sticks. Pour in the filling.
- Bake at 180°C (350°F) for 35-40 minutes. Cool in the pan 10 minutes before unmolding.
Tips
- Wet your hands when pressing the dough into the pan for a smooth, even crust.
- Do not overmix the blueberries into the filling to keep them whole and juicy.
- Cool the tart fully in the pan before unmolding so it holds its shape beautifully.
For food safety guidance, see usda.gov, and for more dessert inspiration, visit allrecipes.com.
Nutrition (per 100 g): 99.1 kcal, protein 5.4 g, fat 3.5 g, carbs 10 g.