French Cheese tart -12/25/14
We are going to Maily's and Tuan's house for dinner on Christmas day and I told Maily I will bring dessert. After looking for a dessert I decided to make a French cheese tart.
This is a take on the French Fromage blanc tart but since I cannot find fromage blanc is the U.S. it is replaced with a mixture of cottage cheese an sour cream mixed together which gives you almost the smoothness and zest of the traditional fromage blanc.
This is a creamy cheese tart with a slightly tangy taste, not too sweet, and filled with plump raisins soaked in rum and bake in a crusty shortbread like shell.
I am bringing the tart to the party and it looks pretty festive which is perfect for a Christmas dinner party.
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Close look at the tart.
Preparation work..
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Ingredients:
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Combine the flour, butter, sugar and salt in a food processor. |
Process about 12 seconds, or until the mixture is dry and crumbly, resembling coarse cornmeal. Add the eggs and pulse 14/15 times or until the dough comes together. |
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Remove the dough from the food processor and form a ball with your hands, set it on a plastic wrap and press into a flat dish. Wrap and refrigerate at least 1 hour or overnight. |
While the dough is resting prepare the filling. Put the cottage cheese and sour cream in a large bowl and beat together. |
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Keep beating for about 2 minutes or until the mixture is smooth and satiny. |
Separate the egg yolks from the egg white |
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Add an egg yolk at the time and mix until smooth
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Keep adding the remaining egg yolks and mix until smooth. |
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Add the sugar and mix it together |
and vanilla, corn starch, salt, zest, and milk |
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Mix it until smooth. |
Add the rum-soaked raisins |
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Beat the egg white until foamy |
Add the sugar |
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Beat until soft peaks. |
fold 1/3 of egg white into the mixture. |
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Gently fold the remaining egg white into the mixture. and set aside |
Preheat the oven to 350 degrees Roll out the dough to fit a 9 to 9 1/2 tart pan |
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Blink bake the tart for 15-20 minutes or until the borders are lightly golden brown |
Remove the weights and let it cool down a bit. |
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Pour the mixture into the pre-baked tart shell |
Bake for 50 to 60 minutes or until the top is lightly browned and puffed all over you want the center to puff, not just the side) |
Freshly out of the oven. Let it cool down and serve either at room temperature or cold.
When ready to serve sprinkle some confectioner's sugar on top to the tart.
Filed as: Tarts
