Recipe: Muffin tarts with cottage cheese and confit step by step with pictures | Handy.Recipes

Muffin tarts with cottage cheese and confit

Cooked Muffin Cakes with Cottage Cheese and Confit

Total Servings: 13

Nutritional Value

Cottage cheese pie is a childhood memory for me. The recipe is easy, affordable, the dough is delicate, light and fluffy. Thanks to this recipe, you can please your family and friends with delicious cakes and pies with different fillings. This is a beautiful and tasty pastry that will not leave you indifferent.

The author of the recipe

Ingredients for the muffin tarts with cottage cheese and confit:


  • Yeast (fresh) - 20 g
  • Sugar (of the total amount) - 1 tablespoon
  • Milk (warm) - 200 ml
  • Wheat flour / Flour - 120 g


  • Vanilla sugar (8g) - 1 sachet.
  • Sugar - 50 g
  • Butter (soft as fudge) - 50 g
  • Egg Whites (at room temperature) - 1 piece
  • Wheat Flour / Flour (sift) - 290 g
  • Salt - 1/2 teaspoon
  • Vegetable oil (odorless) - 3 tablespoon


  • Cottage cheese (soft) - 250 g
  • Powdered sugar - 20 g
  • semolina - 20 g
  • Vanilla sugar (8g) - 1 sachet.
  • Confit (I have cherry) - 80 g


  • Egg yolk (to grease the patties) - 1 pc
  • Milk (for the yolk to grease the patties) - 1 teaspoon

How to cook muffin tarts with cottage cheese and jam step by step with photos

Prepare filling. Add semolina, powdered sugar, vanilla sugar to softened cottage cheese. Cover with clingfilm.

For the sourdough - in a bowl crumble the yeast, add sugar, pour the milk, scatter the flour, stir with a wooden spoon to dissolve the yeast and leave for 20 minutes to rise.

Pour the protein into the risen yeast, add the remaining sugar, vanilla sugar, sift in some of the flour, add salt. Knead liquid dough, mix in soft butter. Knead with a spatula.

Add the rest of the flour, knead the dough in a bowl with your hands, add the vegetable oil, form a ball, grease the dough and the bowl with oil. Cover the bowl with a lid or clingfilm and leave for 40min. in a warm place.

After 40 minutes, knead the dough (grease your hands with vegetable oil) and leave in a warm place for another 30 minutes. Turn out the dough on a floured work surface and knead. Divide the dough into equal slices, I have 55g 13piece each

I left one piece of dough of 65g for decoration. Form small balls of dough, put the cling film over them and leave for 10 minutes. Flatten each piece on a floured work surface, roll out into a cake.

In the middle of each one, put the cottage cheese filling, then put the confit on top. Tie the edges of the cakes carefully, leaving a small hole in the center. The dough needs to be held over the filling so it doesn't touch it, otherwise it won't bind and the seams will come apart when proofing. Place on a baking tray lined with baking paper.

Only part of the cakes are decorated. Roll out the dough into a layer, cut into ribbons, make notches on the edges, and make a small cut in the center. Place on top of the tart, tuck the edges in slightly. Cover with clingfilm and leave in a warm place to proof for 20-25 minutes. 5-7min. Before baking, brush the patties with egg yolk and milk (we had leftover egg yolk, add milk to it). Bake in preheated oven up to 200°C for 20 minutes. Till golden brown (watch your oven). Cool on a rack.

Nutritional Value:

Whole Dish:
3289.7 Calories
109.8 g
101.3 g
511.8 g
Per Serving:
253.1 Calories
8.4 g
7.8 g
39.4 g
259 Calories
8.6 g
8 g
40.3 g

Salt, Flour, Wheat Flour, Sugar, Butter, Milk, Cheese, Vanilla, Egg Yolk, Baking, Vanilla sugar, Vegetable Butter, Soft, Creamy Cereal, Cottage cheese, Cakes, Egg White, Confit, Pastry

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