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Tarte au Fromage Blanc de la Meuse
A light and airy baked cheesecake from the Meuse region of Belgium, made with fromage blanc (quark) and a simple pastry crust. It's less dense than traditional cheesecakes and has a delicate, slightly tangy flavor.
🧂 Składniki
- 250 g All-purpose flour
- 125 g Unsalted butter(cold, cubed)
- 50 g Granulated sugar(for the crust)
- 1 large Egg yolk(for the crust)
- 2-3 tbsp Ice water(for the crust)
- 1000 g Fromage blanc (quark)(full fat)
- 150 g Granulated sugar(for the filling)
- 3 large Eggs
- 1 tsp Vanilla extract
- 1 tsp Lemon zest
- 2 tbsp Cornstarch
👨🍳 Instrukcje
- 1
For the crust, combine flour, 50g sugar, and a pinch of salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and ice water, mixing until just combined to form a dough. Wrap in plastic and chill for 30 minutes.
💡 Wskazówki profesjonalistów: Don't overwork the dough. - 2
Preheat oven to 180°C (350°F). Roll out the dough and line a 24cm (9-inch) tart pan with a removable bottom. Prick the base with a fork and blind bake for 15 minutes.
⏱️ 15 minutes - 3
In a large bowl, whisk together the fromage blanc, 150g sugar, eggs, vanilla extract, and lemon zest until smooth.
💡 Wskazówki profesjonalistów: Ensure the fromage blanc is at room temperature for easier mixing. - 4
In a small bowl, whisk the cornstarch with a tablespoon of water to form a slurry, then whisk it into the fromage blanc mixture.
💡 Wskazówki profesjonalistów: This helps to bind the filling and prevent cracking. - 5
Pour the filling into the pre-baked tart shell. Bake for 50-60 minutes, or until the edges are set and the center is just slightly wobbly. The tart will continue to set as it cools.
⏱️ 50-60 minutes💡 Wskazówki profesjonalistów: If the crust starts to brown too quickly, cover the edges with foil. - 6
Let the tart cool completely in the pan on a wire rack before refrigerating for at least 2 hours. Serve chilled.
💡 Wskazówki profesjonalistów: Chilling is crucial for the texture and flavor to develop.
💡 Wskazówki profesjonalistów
- ✓Use good quality, full-fat fromage blanc for the best flavor and texture.
- ✓Don't overmix the crust dough to ensure a tender pastry.
- ✓Allow the tart to cool completely before slicing for clean cuts.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a layer of fresh berries on top before serving.
- Infuse the fromage blanc with a vanilla bean for a more intense vanilla flavor.