Tarte au fromage blanc – light French cheesecake tart with quark Recipe
This cheesecake tart is especially popular in eastern France, where delicate fromage blanc – a light fresh cheese – is used. The taste is reminiscent of a cross between cheesecake and yogurt cake: fluffy, slightly tangy, and not as heavy as a classic cheesecake. Perfect as a dessert after dinner or a sweet treat with afternoon coffee.
Prep Time
25 min
Cook Time
40 min
Total Time
65 min
Servings
8
Ingredients
- wheat flour for the crust - 200 g
- butter cold, for the crust - 100 g
- sugar for the crust - 40 g
- egg for the crust - 1 piece
- cheesecake quark smooth, ground or from a tub - 500 g
- 18% sour cream or thick Greek yogurt - 150 g
- egg for the cheese filling, yolks and whites separated - 3 piece
- sugar for the cheese filling - 120 g
- vanillin sugar - 1 package
- lemon zest grated from an unwaxed lemon - 1 teaspoon
- potato starch to thicken the filling - 2 tablespoons
- salt for the egg whites - 1 pinch
Main Ingredient:
quark
Preparation
- Mix the flour for the crust with the sugar in a bowl. Add the cold butter cut into cubes and rub it in with your fingers until fine crumbs form.
- Add the egg and quickly knead the dough just until the ingredients come together. Shape into a ball, flatten it, wrap in cling film and place in the fridge for 20–30 minutes.
- Preheat the oven to 180°C (top and bottom heat). Lightly grease a tart tin or springform pan about 24 cm in diameter with butter.
- Roll out the chilled dough into a round larger than the tin. Transfer it to the tin, press into the base and sides, and trim the excess. Prick the base with a fork and bake for 10 minutes to lightly pre‑bake it.
- Meanwhile, prepare the cheese filling: in a large bowl mix the quark, sour cream, egg yolks, sugar, vanillin sugar, lemon zest and potato starch. Stir with a spoon or mix on low speed until the mixture is smooth.
- In a separate, clean bowl beat the egg whites with a pinch of salt until stiff peaks form – when you turn the bowl upside down, the foam should not move.
- Gently fold the beaten egg whites into the cheese mixture using a large spoon or spatula. Do this slowly, with circular motions from bottom to top so the mixture stays fluffy.
- Remove the pre‑baked crust from the oven. Pour the cheese filling over it and smooth the top.
- Bake the tart for about 30 minutes, until the filling is set and the top is lightly golden. If it starts to brown too quickly, cover it loosely with aluminium foil.
- After baking, open the oven door slightly and leave the tart inside for 10 minutes so it doesn’t collapse suddenly. Then remove and let it cool completely before slicing.
Storage
In fridge:
3 days
Freezing:
Yes
Store the tart covered in the fridge for up to 3 days. For the best texture, let individual slices sit at room temperature for several minutes before serving again.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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