Strawberry, Pistachio & Whipped Rose Water Cottage Cheese Tart

A cup of yummy delights. A bit like a trifle. But a whole lot more delicious and far healthier.



Place the puff pastry onto a lined baking tray and mark a 2cm border around the outside with the tip of a knife, not cutting all the way through. Using a fork, make indents all over the middle of the pastry inside the border.
Brush the pastry lightly with the egg yolk then bake the pastry for 10-12 minutes, until crisp and golden.

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

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