It is finally the weekend and I have decided to treat my family with something sweet, plus I have a Fiesta Friday organized by thenovicegardener. I attended last week and I met lovely people I was so excited that I forgot to mention it (as usual).
I made a delicious Tarte au Fromage Blanc, it looks like a cheesecake but different in texture. The Tarte au Fromage Blanc is very smooth with an unctuous texture, (very airy too). The origin is Alsace (Northeastern France).
Now let’s go to the party!
For the crust (pâte brisée):
- 300g of plain flour/all purpose flour
- 130g of soft butter (cold and cut in small cubes)
- A pinch of salt
- 1 egg (whisked)
- 25 ml of water or more depending the texture and the quality of the flour
- In a bowl add your flour, the salt, the whisked egg and the butter, (you can do the same procedure with a food processor).
- With your fingertips, start to mix all the ingredients together until to assemble the dough.
- Slowly add the water and continue to mix (maybe more water depending the quality of the flour), until it holds a ball.
- The dough now is ready.
- Wrap the dough in a plastic wrap and keep it in the fridge for 30 minutes.
- After 30 minutes remove the dough from the fridge.
- Grease a deep pie pan, (my tart pan is 30 cm long and 4cm deep).
- Roll the dough between two big sheet of parchment paper.
- With a rolling pin, flatten the dough and make a circle shape, the size of your tart pan.
- Peel off the parchment paper from one side, flip the dough over the tart plate and slowly remove the other parchment paper or your plastic wrap.
For the filling:
- 1 kg cottage cheese/fromage blanc
- 100ml whipping cream
- 70g of plain flour/all purpose flour
- 5 large eggs
- 200g of caster sugar
- 1 teaspoon of vanilla extract
- In a bowl mix the cottage cheese, the whipping cream, 100g of sugar, the vanilla extract and finally add the flour.
- Separate the whites from the yolks.
- Add the yolks and continue to mix energetically.
- In another bowl beat the eggs whites until stiff and add the rest of the sugar.
- Incorporate the egg white to the first mixture delicately with a spatula.
- Preheat the oven to 180C degrees.
- Gently pour the mixture into the pie pan.
- Bake for 1.15 hour (maybe more) until the top of the pie is golden brown and the crust cooked.
- Turn off the oven.
- The pie will rise during the cooking and after I suggest you to keep it inside oven off for 5 more minutes because the pie will fall.
- Remove from the oven and place a grid on the pie, re-turn the pie slowly, unmold and let cool upside for 1 hour.
- When it’s completely cold, reverse the pie and put it in a serving dish.
- Serve this Tarte with Redcurant.
The Redcurant gives a tangy texture that goes perfectly with this cheese pie.