Strawberry, Pistachio & Whipped Rose Water Cottage Cheese Tart
Meanwhile, add the cottage cheese, icing sugar, 1 tbsp rosewater, and lemon zest into a food processor and blend to a light. smooth consistency. Set aside in the fridge.
Slice the strawberries into thin rounds and toss with the remaining rosewater and icing sugar.
Spoon the whipped cottage cheese over the pastry and top with the strawberries & scatter over the pistachio.
Slice the tart into desired size pieces to serve.
1 x 30cm square puff pastry
1 egg yolk
250g Brancourts Cottage Cheese
1/4 cup icing sugar + 1 tbsp
1 tbsp + 2 tsp rosewater
Zest 1 lemon
1 punnet of strawberries, trimmed
1/3 cup toasted pistachios, roughly chopped