Gluten Free Biezpienmaize – Traditional Latvian Cottage Cheese Slice
Cooking Without Gluten
Cooking Without Gluten
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  • 3 cm
  • 25 cm diameter
  • 150 g gluten free flour mix (I used Well and Good Crusty bread mix)
  • 50 g sugar
  • 5 g vanilla sugar
  • 70 g unsalted butter (I used Lurpak unsalted butter)
  • 40 g sour cream 40% fat (I used Coles sour cream)
  • 450 g cottage cheese (European style, can be substituted by formed ricotta cheese, not the soft spread variety), I used my own homemade cottage cheese
  • 20 g lemon juice
  • 110 g sugar (if you prefer sweet bakes add extra 15-20g sugar)
  • 2 large eggs
  • 100 g light sour cream (I used Coles 20% fat sour cream)
  • 20 g corn starch
  • 40 g almond meal, sifted (absent in the photo below)
  • 1 tea spoon lemon zest (I used frozen)
  • 1 tea spoon vanilla bean paste (can be substituted by vanilla extract or vanilla sugar)
  • let the tart stay in the tin for 5 min
  • remove the sides of the tart tin



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