I was rather skeptical when I saw cottage cheese. But after a spin in the food processor with sour cream it was all perfectly smooth and I´m OK with that.
I used raisins but I would like to try cranberries next time.
Here you can see the cottage cheese draining in coffee bags. We do not have fromage blanc and I did not have time to make it from scratch.
I pre-baked the tart shell on 350°F I find that 400°F is way to high and and then when you bake the tart filing the brims get almost burn.
I think I over baked the tart though, it became rather dark and not all that good looking but after a dust of confectioner’s sugar it looked just great.
We all loved this tart it was easy to make and very delicious. This is a keeper.