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You will need

• For the test:
• - 180 g of flour;
• - 80 g of butter;
• - 40 g of sugar;
• - 25 g of almond crumb;
• - 1 egg;
• - 1 teaspoon of lemon juice;
• - a pinch of salt.
• For cottage cheese and manna filling:
• - 400 ml of milk;
• - 290 g of low-fat cottage cheese;
• - 90 g of semolina;
• - 5 tbsp. Spoons of powdered sugar;
• - 2 tbsp. spoons of sugar;
• - 1 teaspoon of vanilla essence, lemon juice;
• - a pinch of salt.
• For chocolate cream:
• - 200 g of bitter chocolate;
• - 150 grams of creamy fat;
• - 50 g of sugar;
• - 2 egg yolks.
• For peanut cream:
• - 200 g of salted peanuts;
• - 10 g of peanut butter;
• - 1 tbsp. a spoonful of sugar.

Instructions

1

Lubricate the mold with oil. Mix flour, butter, salt, yolks, ground almonds, add citric acid for the dough. Put the dough in a mold, distributing it on the bottom and forming small sides. Put for 10 minutes in the freezer.

2

Milk bring to a boil, add salt, addSugar, pour semolina. Cook until thickened porridge, continuously stirring it. Then cool the porridge a little, mix it with cottage cheese, sugar powder, vanilla essence and lemon juice. Stir until homogeneous.

3

Prepare peanut cream. Grind the sugar in the blender with nuts, mix to small crumbs, add peanut butter, knead to cream. Put the resulting cream on the dough. From the top, distribute the curd and semolina mass. Bake at 180 degrees for 40 minutes.

4

Take the tart from the oven, and lower the temperature to 120 degrees. Bring the cream to a boil, puncture the pieces of chocolate with a wooden spatula. Add sugar, yolks, mix.

5

Put the chocolate cream on a littlecooled cheese curd, return to the oven for 30 minutes. Completely cool the chocolate-peanut tart, preferably at night to put it in the refrigerator. Serve on the table with tea.