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

Muffin tarts with jam and cottage cheese filling

Cooked quiche tarts with jam-cheese filling

Total Servings: 14

Nutritional Value

Here is another recipe for muffin tarts with confit-cheese filling. In order for the confit not to flow out of the bake, it should be thickened. Description in the recipe. The dough is very tender, airy, with a thin crust. You can use any type of filling.

Author of the recipe

Ingredients for the muffin tarts with the confit cream filling:


  • yeast (fresh) - 20 g
  • Milk (warm) - 200 ml
  • sugar (of the total volume) - 1 tablepoon
  • Wheat flour / Flour - 50 g


  • Wheat flour / Flour (sift) - 400 g
  • Salt - 1/2 teaspoon
  • Sugar - 70 g
  • Vanilla sugar (8g) - 1 sachet.
  • Dough leavening agent - 7 g
  • Egg white - 1 pc
  • Sour cream (I have 18% fat.) - 40 g
  • Margarine (soft for baking) - 40 g
  • vegetable oil (odorless) - 2 tablespoon

Stuffing #1

  • (any, I have a cherry one) - 150 g
  • semolina - 12 g

Stuffing #2

  • Cheese cheese (soft) - 300 g
  • Powdered sugar - 40 g
  • Corn starch - 20 g


  • Egg yolk - 1 pc
  • Milk - 1 tablespoon

How to cook muffin tarts with cream-cheese filling step by step with photos

To prepare the filling #1. Mix the jam and semolina in a saucepan. Gently stir over the heat to prevent it from sticking. Cook until it thickens about 5 minutes. Remove from heat, pour into a bowl and leave to cool. The filling won't leak while baking.

To prepare the filling #2 - add powdered sugar, corn starch, mix into soft cottage cheese. Cover with cling film.

For the sourdough - Crumble yeast into a bowl, add sugar, pour milk, add flour, stir with a spatula. Leave for 10-15 minutes. let the yeast rise.

In a bowl sift flour, add salt, sugar, vanilla sugar, leavening agent and mix everything. Pour in chicken protein, add sour cream and yeast that has risen.

I use a hand mixer, nozzles "spirals". When all ingredients are combined, add soft margarine, continue kneading. Total kneading time is about 10 minutes. Pour in vegetable oil, pour the dough into a ball with your hands. Cover the bowl with a lid or clingfilm and leave for 60 minutes. in a warm place.

Turn out the dough on a floured work surface and knead to a crumb. Divide into equal slices, I had 61g 14piece Dough gather in the center.

Roll on a dry work surface, form into balls, Cover with foil and leave for 10 minutes. Roll out each ball to a patty (smooth side on bottom), put jam filling in the middle of each one, top with cottage cheese.

Trim the edges of the patties. Hold the dough over the filling so it doesn't touch it, otherwise it won't stick together. Turn the dumpling piece over, pierce it in the center with a skewer dipped in vegetable oil. Place the dumplings with the seam side down on a baking tray lined with baking paper. Cover with clingfilm and leave to rise in a warm place for 20-25 minutes. 5-7 minutes. before baking, brush the patties with a mixture of egg yolk and milk.

Bake in preheated oven up to 180°C for 20min. till golden brown (watch your oven). Leave to cool on a wire rack.

Nutritional Value:

Whole Dish:
3560.8 Calories
123.3 g
83.6 g
604.5 g
Per Serving:
254.3 Calories
8.8 g
6 g
43.2 g
237.4 Calories
8.2 g
5.6 g
40.3 g

Salt, Flour, Wheat Flour, Sugar, Sour Cream, Creamy, Milk, Margarine, Cheese, Vanilla, Egg Yolk, Baking, Vanilla sugar, Vegetable Butter, Soft, Creamy Cereal, Cottage cheese, Cakes, Egg Whites, Dough Starch, Pastry, Sugar Cane Starch

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