Chocolate Marble Cottage Cheesecake Tart

Ingredients

• 110 g unsalted butter, softened
• 70 g granulated sugar
• 2 large eggs
• 1 pinch salt
• 240 g plain flour
• 1 tsp baking powder
• 1 tsp vanilla sugar
• 700 g cottage cheese
• 30 g cornflour
• 150 g granulated sugar, for the filling
• 1 large egg, for the filling
• 1 tbsp unsweetened cocoa powder
• 1 tbsp milk

Method

1. Preheat the oven to 180°C. Grease a 24 cm springform tin and line its base with baking paper.
2. Beat the softened butter with 70 g sugar, the vanilla sugar and salt until creamy.
3. Beat in the two eggs one at a time until combined.
4. Mix the flour with the baking powder, then add it to the butter mixture and combine to form a soft dough.
5. Press the dough evenly over the base and approximately 3 cm up the sides of the prepared tin. Refrigerate it while preparing the filling.
6. Blend or beat the cottage cheese until mostly smooth.
7. Add the cornflour, 150 g sugar and the remaining egg, then mix until evenly combined.
8. Transfer approximately one-third of the filling to a separate bowl. Stir the cocoa powder and milk into this smaller portion.
9. Spread half of the vanilla filling over the pastry base. Add spoonfuls of chocolate filling, followed by the remaining vanilla and chocolate mixtures.
10. Draw a skewer or thin knife gently through the filling several times to create a marble pattern without mixing the colours completely.
11. Bake for approximately 50 minutes, until the edges are set and the centre retains a slight wobble.
12. Turn off the oven, open the door slightly and leave the tart inside for 15 minutes.
13. Remove it from the oven and cool completely in the tin before releasing and slicing.