These baked cottage cheese tartlets are crisp, creamy, and delicately sweet, with a buttery cookie crust and a smooth vanilla filling that sets beautifully in the oven. They are a charming make-ahead dessert, best served cold with fresh berries, and they belong right beside other cottage cheese bakes such as our cloud cottage cheese casserole and poppy seed cottage cheese pie.
Ingredients
- 250 g (9 oz) ‘baked milk’ cookies
- 110 g (7.5 tbsp) butter
- For the filling: 200 g (7 oz) cottage cheese, 150 ml (2/3 cup) heavy cream (33%), 1 packet of vanilla, 2.5 tbsp sugar
Instructions
- Crush the cookies into crumbs; mix with the butter. Line a sheet pan with parchment; set out tartlet molds. Press the crumbs about 1.5 cm thick into the molds (a glass helps pack them) and bake 10 minutes.
- Filling: blend the cottage cheese, cream, vanilla and sugar into a creamy mass. Fill the tartlets and bake 30 minutes at 180°C (350°F).
- Cool completely — this dessert is served cold. Decorate with any berries.
Tips
- Pack the crumbs firmly and evenly so the tartlet shells hold their shape after baking.
- Blend the filling until completely smooth for the creamiest texture.
- Chill the tartlets fully before serving, and add berries just before bringing them to the table. For more dessert ideas, see the recipes at Allrecipes and Serious Eats.
Nutrition per 100 g: 104 kcal, protein 11 g, fat 2 g, carbs 9 g.