Remake Workshop: Part 2

Summer has come early this year.
The end of May turned out to be extremely hot.
I'm still "hanging" over the workshop: the remodeling took longer, although I'm not doing major repairs.
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The recipe for cottage cheese tart:
For the cake, use shortbread dough (or whatever you are used to using). Bake for 20-30 minutes .
Filling: egg yolk 2 pcs., powdered sugar, cottage cheese and cream 33% (about 200 g.), gelatin, blueberries, syrup (any).
White layer: soak the gelatin in cream until it swells, whisk the yolks with powdered sugar and cook over low heat until the cream forms and stirring constantly. Remove the cream from the heat, cover with a film in contact and cool (do not put it in the refrigerator!) Whisk the cottage cheese in a blender until creamy, heat the cream with swollen gelatin over low heat, add 3 tablespoons of syrup to the cream. As soon as the gelatin is completely dissolved, remove the cream from the heat and pour it into the cottage cheese, add the cooled egg cream there.
Put the filling on the cake, put it in the refrigerator for 1-2 hours so that the filling "grabs" (attention! before sending it to the refrigerator, make sure that the cake, filling and container are completely cooled down!)
Color layer: fill the gelatin with a glass of water, let it swell while the first layer of tart freezes in the refrigerator. Pour a handful of blueberries with a glass of water, bring to a boil and let it boil for 10-15 minutes, then strain the water, blueberries can be softened through a sieve so that it gives juice. Add the resulting blueberry broth to a container with gelatin and cook over low heat until the gelatin is completely dissolved.
Carefully pour in (be sure to cool down!) put on a white layer and put it back in the refrigerator for 3 hours. The longer the tartare is in the cold, the tastier it turns out. Decorate as desired, have a nice tea party!