Ingredients for 8 servings
- 500 g (17.75 oz) of shortcrust pastry
- 300 g (10.5 oz) of white cheese
- 4 eggs
- 100 g (3.5 oz) of sugar
- 25 cl (1.1 cups) of milk
- 50 g (1.75 oz) of potato starch
- 70 g (2.5 oz) of flour
- a little vanilla flavoring and lemon zest
Recipe: White Cheese Tart
Prep
15 min
Cook
30 min
Total
45 min
Servings
8 serv.
The White Cheese Tart is an ideal alternative for those seeking a lighter option than traditional tarts made with cream or milk. White cheese is a food rich in protein and low in fat, making it ideal for weight loss diets. Moreover, it also contains vitamins and minerals that are beneficial for health.
Step-by-step directions
The White Cheese Tart is a classic of French cuisine. It is appreciated for its simplicity, freshness and delicious taste. White cheese is the main ingredient of this tart, accompanied by sugar and vanilla for a touch of sweetness. The tart dough is made with flour, butter and cold water. It is delicately spread in a tart mold before being filled with white cheese. This tart is often served cold, accompanied by a green salad or fresh fruit.
1 Line a tart mold or ring with a diameter of 25 to 30 cm and about 4 cm height with the pastry, prick the bottom with a fork
2 Work the white cheese passed through a sieve with 4 egg yolks.
3 Add the sugar, milk, flour, a little vanilla and a little grated lemon zest.
4 Mix last into this mixture the 4 egg whites beaten until stiff peaks form. I add a few rum raisins to the preparation
5 Preheat the oven to 200° C (390°F)
6 Fill the tart base with the mixture.
7 Bake in a hot oven - 180°C (355°F) - for about 30 minutes, check for doneness by piercing. After cooling, return the white cheese tart to its normal position, and sprinkle with powdered sugar.
** The mixture puffs up while cooking and collapses as it cools
** If the top colors too quickly, depending on your oven, cover it with aluminum foil
** To prevent the white cheese from collapsing and to obtain a smooth texture, turn the tart over after cooking, on a fine grid or tart grid (surface below, tart base above).
Chef Patrick's Comment
Classic recipe or some add a few drops of juniper to it.
Frequently asked questions
Can I replace the white cheese with Greek yogurt?
Yes, but adjust texture. Yogurt is thinner, so add 10g more cornstarch to prevent a runny filling. Greek or strained yogurt works best. Keep vanilla at the same level.
Why does the tart collapse after baking and how to prevent it?
It's normal: the filling puffs up from whipped whites, then sinks as it cools. For a smooth result, flip the warm tart onto a fine grid immediately after baking. Let it cool upside down.
How long can I keep the white cheese tart in the fridge?
Store it 3 to 4 days covered with plastic wrap. It doesn't freeze well because of the whipped whites. Serve chilled or at room temperature, dusted with powdered sugar just before serving.
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