Fromage Blanc Tart (French-style Cheesecake)

Fromage Blanc Tart (French-style Cheesecake)…

Tarte au fromage blanc is a specialty of Alsace-Lorraine, a French region bordering Germany and Belgium, prepared with a special fresh cheese, fromage blanc in fact, which is rich in calcium and protein.
The tarte has a puff pastry base and a soft filling made with fromage blanc, eggs, sugar, vanilla and grated lemon zest, which gives the preparation fragrance and freshness.

Ingredients:

  • 1 (275g / 9.7 oz) roll/sheet of ready-made/frozen puff pastry
  • 4 medium/large eggs
  • Zest of 1 lemon
  • 180g (3/4 cup + 2 tablespoons) caster/granulated sugar
  • 40g (1/3 cup) cornflour/cornstarch
  • 100ml (1/3 cup + 1 tablespoon) single/heavy cream
  • 1 vanilla pod/bean
  • 5g (1 teaspoon) fine salt
  • 600g (2 2/3 cups) fromage blanc or quark

How to prepare the tarte au fromage blanc:

  1. To prepare the tarte au fromage blanc, take a ceramic (or nonstick) cake pan with a diameter of 24 cm and line it with baking paper that you will cut into circles with a diameter of 30 cm, wet and wring out well.
  2. Dry the paper by dabbing it with a clean, dry cloth then lay it inside the cake pan so that it adheres well. Lay the puff pastry 1 in the cake pan and line the cake pan, making the puff pastry alder at the sides. Prick the bottom with the tines of a fork and place in the refrigerator.
  3. Move on to the filling: in a large bowl place the fromage blanc, egg yolks, and the grated zest of an untreated lemon.
  4. Cut the vanilla bean in half and scrape out the seeds with the tip of a knife, then add them to the other ingredients. Finally add the cornstarch, salt and cream to the bowl.
  5. Mix everything with the whisks of an electric beater or planetary mixer until smooth and creamy. Separately, beat the egg whites with the sugar:
  6. the egg whites should be shiny, that is, not stiff but still soft and creamy. Gently incorporate them into the mixture with the fromage blanc, mixing from the bottom up.
  7. Pour everything into the puff pastry base, filling the mold 3/4 of the way up, and bake the tarte au fromage blanc in a static oven for about 1 hour at 180°C (350°F), until the surface of the cake is nicely golden. Remove the cake from the oven and let it cool on a wire rack-your tarte au fromage blanc can be served warm or cold!

Bon Appétit!

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