My father isn’t usually a dessert person, but there is one dessert he truly loves and will ask me to make on occasion: la tarte au fromage blanc. I had almost forgotten about it until a few days ago, when a sudden urge to bake struck me and I decided to make a tart — specifically, a tarte au fromage blanc.
Think of la tarte au fromage blanc as the French cousin of an American cheesecake. In France, cream cheese is not as common, so the tart is traditionally made with fromage blanc. Fromage blanc can be hard to find outside of Europe, and many versions available elsewhere are lower in fat and lack the texture and flavor of the authentic product.
What is fromage blanc? Fromage blanc (froh-MAHZH BLAHN) is a soft, fresh cheese from northern France and Belgium. It has a consistency similar to plain yogurt and comes in different fat percentages — 0, 20, or 40% — the higher the fat, the silkier the texture. In France it’s enjoyed like yogurt, with sugar and fresh fruit, and used extensively in desserts and some savory dishes.
For this tart I didn’t have fromage blanc, so I used plain sheep yogurt combined with mascarpone. The result was wonderfully close to the original. Lemon zest and poppyseeds give a subtle, bright flavor; even with a modest amount of lemon, the acidity of the yogurt makes the tart pleasantly lemony.
Is it difficult to make? Not at all. It’s straightforward, keeps well in the refrigerator for a few days, and is an excellent make-ahead dessert.
I called my dad on Skype to tell him what I’d made and he guessed immediately: “Une tarte au fromage blanc!” He hadn’t eaten one in years, and neither had my partner and I — so it felt good to revive this family favorite.
(For a 7.5″ tart, springform pan measuring 7.5 X 2.5″; or two small tarts using two small springform pans)
Ingredients:
- 2 eggs
- 1 cup plain sheep milk yogurt
- 2/3 cup mascarpone
- 4 tablespoons blond cane sugar
- 2.5 tablespoons cornstarch
- Zest of 1 organic lemon
- 1 tablespoon poppyseeds
- Pastry of your choice (use a gluten-free crust if needed)
- Confectioner’s sugar, for dusting
Gluten-free crust option: In a stand mixer bowl combine 2/3 cup white or brown rice flour, 1/3 cup quinoa flakes, 1/3 cup sweet rice flour, a pinch of salt and 1.5 teaspoons xanthan gum. Cut in 7 tablespoons soft butter until the mixture forms coarse crumbs. Add 4 to 6 tablespoons cold water until the dough comes together and pulls away from the bowl. Wrap in plastic and chill for 1–2 hours. Let sit 30 minutes before rolling so it’s easier to work with.
Method:
- Preheat the oven to 350°F (180°C).
- Roll out the pastry and line your pan. Prick the bottom with a fork and chill the crust in the refrigerator while you prepare the filling.
- In a bowl, whisk together the yogurt, mascarpone, egg yolks, cornstarch, sugar, lemon zest and poppyseeds. Set aside.
- In a separate clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Add 1 teaspoon sugar near the end to help stabilize the whites. Gently fold the beaten whites into the yogurt mixture, taking care not to deflate them.
- Pour the batter into the chilled crust and smooth the top. Bake for about 45–50 minutes, checking occasionally; the tart should be set and lightly golden. Allow to cool completely, then dust with confectioner’s sugar before serving.
(Pour une tarte de 19 cm, moule à fond amovible; ou deux petites tartes)
Ingrédients :
- 2 oeufs
- 200 g de yaourt au lait de brebis nature
- 125 g de mascarpone
- 60 g de sucre de canne blond
- 2,5 càs (20 g) de maïzena
- Le zeste d’un citron bio
- 1 càs de graines de pavot
- Pâte brisée (sans gluten ou classique)
- Sucre glace pour saupoudrer
Pour une pâte sans gluten : mélangez 100 g de farine de riz, 30 g de flocons de quinoa, 60 g de farine de riz gluant, 1 pincée de sel et 1,5 càc de gomme xanthane. Ajoutez 100 g de beurre mou et mélangez jusqu’à obtenir de grosses miettes. Incorporez 4 à 6 càs d’eau froide jusqu’à ce que la pâte se détache du bol. Filmez et réfrigérez 1 à 2 heures. Sortez-la un peu à l’avance pour qu’elle soit plus simple à travailler.
Étapes :
- Préchauffez le four à 180°C.
- Étalez la pâte et foncez le moule. Piquez le fond et réservez au frais.
- Dans un saladier, mélangez le yaourt, la mascarpone, les jaunes d’œuf, la maïzena, le zeste de citron et les graines de pavot.
- Montez les blancs en neige ferme avec une pincée de sel. Ajoutez 1 càc de sucre en fin de montage pour les serrer. Incorporez délicatement les blancs à la préparation au yaourt.
- Versez sur la pâte, lissez et enfournez 45 à 50 minutes environ. Laissez refroidir complètement avant de saupoudrer de sucre glace et servir.