Lemon, raspberry and almond tart

    45 min

    This came about trying to find a good substitute for ricotta cheese in an Italian recipe that called for 400g ricotta; instead I used 200g creamy quark and 200g cottage cheese beaten well together. The layer of raspberry jam is my tweak on the original recipe. Worked really well!


    Uusimaa, Finland
    2 people made this

    Makes: 1 tart

    • 375g ready-rolled shortcrust pastry
    • 3 tablespoons flaked almonds
    • 200g creamy quark
    • 200g regular cottage cheese (not fat or low fat)
    • 100g caster sugar
    • 2 teaspoons vanilla sugar
    • 1 lemon, juiced and zested
    • 2 eggs
    • 3 tablespoons raspberry jam
    • 2 teaspoons dark brown soft sugar

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Defrost the pastry.
    2. Preheat the oven to 140 C / Gas 1. When the temperature is reached, put the almond flakes onto a baking tray and toast in the oven for 2 minutes. Stand by as they burn very easily.
    3. Turn the oven up to 200 C /Gas 6. Roll out the pastry to fit into a 23cm pie tin, then press it out to the edges of the dish, bringing it up the sides a little.
    4. Bake the empty pastry case for 10 minutes in the middle of the oven. Leave to cool slightly.
    5. In a large mixing bowl add the quark and cottage cheese. Beat with an electric beater. Add caster and vanilla sugar, half of the lemon juice (reserve the rest for another use) and lemon zest. Combine well. Add the eggs one at a time. Beat well.
    6. Spread the jam evenly over the part-baked pastry case. Gently pour the creamy mix over the jam layer. Sprinkle the brown sugar over the top.
    7. Bake till top is golden brown, about 25 to 30 minutes in the middle of the oven. Take out of the oven and immediately sprinkle the toasted almonds over the top. Allow tart to cool completely in the dish.


    Instead of quark, you can use Greek yoghurt.
    If you don't have vanilla sugar, you can use 1/2 teaspoon vanilla extract and 2 teaspoons caster sugar.

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