Recipe: White Cheese Tart

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 390°F (200° C)

6 Fill the tart base with the mixture.

7 Bake in a hot oven - 355°F (180°C) - 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).