Vegan Cottage Cheese Tart with Sweet Yeast Crust

Instructions

1. Prepare the vegan sweet yeast dough according to its recipe.
2. While the dough is rising, prepare the filling. In a food processor, combine the tofu, soy yoghurt, lemon juice, apple cider vinegar, salt, sugar, vanilla sugar, cornstarch, and wheat semolina. Process until smooth and creamy.
3. Preheat your oven to 180°C (350°F).
4. Grease a 25cm baking dish with vegan butter and sprinkle with flour, shaking out any excess.
5. Once the dough has risen, roll it out to fit your baking dish. Carefully transfer the dough to the prepared dish, pressing it into the bottom and up the sides to form a high border.
6. Pour the tofu-yoghurt filling into the dough-lined dish, spreading it evenly.
7. Bake in the preheated oven for about 45 minutes, or until the crust is golden brown and the filling is set but still slightly jiggly in the center.
8. Remove from the oven and let cool in the dish for at least 30 minutes before serving.
9. This tart can be served warm or chilled. For best results, refrigerate for at least 2 hours before serving to allow the filling to fully set.
10. Store any leftovers in an airtight container in the refrigerator for up to 3 days.