Recipe: White Cheese Tart

Name: Tarte au fromage blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 portions
Ingredients: 500 g de pâte brisée300 g de fromage blanc4 œufs100 g de sucre25 cl de lait50 g de fécule de pommes de terre70 g de farineun peu d'arôme vanille et de zeste de citron

By smtpat ★ ★ ★ ★ ★ 4.9/5 (9 reviews) Desserts

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.

Ingredients for 8 servings

500 g of shortcrust pastry
300 g of white cheese
4 eggs
100 g of sugar
25 cl of milk
50 g of potato starch
70 g of flour
a little vanilla flavoring and lemon zest

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

6- Fill the tart base with the mixture.

7- Bake in a hot oven - 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).