Prepare a shortcrust pastry from the ingredients, roll out thinly and place on a greased baking tray.
Crumble the curd on the surface of the dough and spread it evenly. Rub the tarragon and chervil with the palms of your hands over the edible curd. Stir the sour cream well with the yolks and sugar and spread evenly over the cottage cheese.
Bake the curd cheese poganze in a heated oven at 200 °C for about 50 minutes.
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