Cottage Cheese Berry Tartlets: Light, Creamy, and Bursting with Fresh Berries
Discover a delightful way to enjoy a sweet treat that’s both wholesome and irresistible with these Cottage Cheese Berry Tartlets. Nestled in flaky puff pastry, a smooth, protein-rich cottage cheese filling blends perfectly with juicy blueberries and raspberries, creating a dessert that feels indulgent yet surprisingly light. Whether you’re looking for an elegant brunch option, a fresh afternoon tea accompaniment, or a healthier dessert, these tartlets hit the mark every time.
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Simple Ingredients with Big Benefits
This recipe brings together everyday ingredients that combine to deliver a burst of flavour, texture, and nutrition:
- Cottage Cheese: The star of this recipe, cottage cheese provides a creamy, subtly tangy base that’s naturally high in protein and low in fat. Unlike heavier cream cheese or custard fillings, cottage cheese keeps these tartlets light and nourishing.
- Puff Pastry: Ready-rolled puff pastry makes preparation quick and easy, creating golden, flaky cases that provide the perfect crisp contrast to the creamy filling.
- Fresh Berries: Blueberries and raspberries add natural sweetness, vibrant colour, and a pleasant tartness that balances the richness of the cottage cheese.
- Egg Yolks, Sugar, and Cornstarch: These help bind the filling into a smooth custard-like consistency that sets beautifully during baking.
- Vanilla and Lemon Zest: Essential for adding depth and brightness to the filling, enhancing the fresh berry flavour.
How to Make Cottage Cheese Berry Tartlets
Scroll down for the printable recipe card with exact measurements.
Prepare the Pastry Cups
Begin by generously greasing a 12-well muffin tin to ensure easy release. Roll out the puff pastry and divide it into twelve equal squares. Gently nestle each square into the muffin wells, pressing lightly so the pastry embraces the base and sides. Set the tin aside in the fridge to rest while you prepare the filling.
Create the Smooth Cottage Cheese Filling
For a silken texture, pass the cottage cheese through a fine sieve or blend it briefly. In a bowl, combine this creamy base with egg yolks, sugar, cornstarch, vanilla powder, and a whisper of lemon zest, stirring until perfectly smooth and unified. Carefully fold in the plump blueberries and raspberries, blending their fresh sweetness into the mixture.
Fill, Bake, and Serve
Retrieve the chilled pastry cups from the fridge and fill each with an even measure of the cottage cheese and berry filling. Bake until the pastry achieves a golden, crisp finish and the filling has gently set to a tender firmness. Allow the tartlets to cool just enough before easing them from the tin. A delicate dusting of icing sugar completes the presentation—best enjoyed warm or at room temperature.
Why Cottage Cheese?
Cottage cheese is often overlooked in desserts but offers fantastic benefits in this recipe. It’s naturally high in protein, which helps create a filling that’s not only delicious but also satisfying and nourishing. Its mild tang provides a subtle contrast to the sweet berries, enhancing the overall flavour profile without overpowering it. Because cottage cheese is lighter than cream cheese or custard, these tartlets feel fresh and less heavy, making them ideal for those looking to enjoy a treat without guilt.
Versatility and Customisation
One of the best things about these tartlets is how adaptable they are. You can swap the berries for other seasonal fruits — sliced peaches, cherries, or chopped apples. For a gluten-free option, substitute the puff pastry with a certified gluten-free variety, and you’ll have a dessert that suits a wider range of dietary needs.
If you like, add a little twist to the filling by mixing in a teaspoon of cinnamon or a splash of orange blossom water for extra aroma.
Perfect for Every Occasion: Cottage Cheese Berry Tartlets
Whether you’re planning a casual brunch with friends, a festive afternoon tea, or a light dessert after dinner, these Cottage Cheese Berry Tartlets are a crowd-pleaser. Their individual portions make serving easy and elegant, and their balance of creamy, flaky, sweet, and tangy flavours means they appeal to all ages. Plus, their quick preparation and baking time make them an excellent choice for when you want something impressive without spending hours in the kitchen.
Storage and Make-Ahead Tips
Cottage Cheese Berry Tartlets are best enjoyed fresh on the day they’re baked, when the pastry is delightfully crisp and the filling smooth and tender.
If you have leftovers, let them cool completely, then store in an airtight container in the fridge for up to 2 days. To bring back that just-baked texture, reheat gently in a low oven before serving.
Instagram Tutorial & More
Want to see this recipe in action? Watch our step-by-step video tutorial on Instagram and master the art of making these light and creamy tartlets. Looking for more wholesome, delicious treats? Don’t miss these favourites on our site:
- Berry Semolina Tart
- Easy Fig Puffs with Goat Cheese
- Creamy Raspberry Bites
- Passion Fruit Curd and Strawberry Puffs
- Passion Fruit Curd Raspberry Tarts
- Blueberry Ricotta Tart
Happy baking,
Izabella
Description
These Cottage Cheese Berry Tartlets are light, creamy, and bursting with fruity goodness. Made with a high-protein cottage cheese filling and nestled in crisp puff pastry, they’re a delicious way to enjoy something sweet without the heaviness of traditional bakes. The cottage cheese bakes into a soft, custard-like centre with a subtle tang that pairs beautifully with juicy blueberries and raspberries. Perfect for brunch, afternoon tea, or a healthier dessert option.
Ingredients
For the tartlets:
For the filling:
To serve:
Instructions
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Prepare the Pastry: Preheat your oven to 190°C (375°F). Grease a 12-hole muffin tin with butter. Roll out the puff pastry and cut it into 12 equal squares (about 8 x 8 cm each). Gently press each square into the muffin wells so the pastry touches the bottom and sides. Chill the tin in the fridge while you make the filling.
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Make the Filling: For a smooth texture, pass the cottage cheese through a fine sieve into a mixing bowl. Add the egg yolks, sugar, cornstarch, vanilla powder, and lemon zest. Mix until well combined, then gently fold in the blueberries and raspberries.
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Fill and Bake: Spoon the filling evenly into the chilled pastry cases. Bake for 25–28 minutes or until the pastry is golden and the filling is just set. Let cool slightly, then carefully remove each tartlet with a silicone spatula. Dust with icing sugar before serving.
Equipment
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Nutrition Facts
Servings: 12 ServingCalories:205.84kcalTotal Fat:12.18gSaturated Fat: 3.23gTrans Fat: 0gCholesterol:27.07mgSodium:124.47mgPotassium:59.69mgTotal Carbohydrate:19.98gDietary Fiber: 1.09gSugars: 5.88gProtein:4.45gVitamin A: 15.07IUVitamin C: 5.62mgCalcium: 23.09mgIron: 0.89mgVitamin D: 0.13IUVitamin E: 0.31IUVitamin K: 6.17mcgThiamin: 0.12mgRiboflavin: 0.12mgNiacin: 1.26mgVitamin B6: 0.03mgFolate: 11.15mcgVitamin B12: 0.11mcgPhosphorus: 55.62mgMagnesium: 8.06mgZinc: 0.3mg
Note
- For a smoother filling, be sure to pass the cottage cheese through a fine sieve or blend briefly before mixing.
- Use fresh or frozen berries; if using frozen, thaw and drain excess liquid to avoid soggy pastry.
- These tartlets are best served the same day but can be stored in an airtight container in the fridge for up to 2 days.
- To make this recipe gluten-free, substitute the puff pastry with a gluten-free variety.
- You can swap the berries for other fruits like chopped peaches, cherries or chopped apples.
- To easily remove the tartlets from the tin, allow them to cool slightly before using a silicone spatula.
