Name: Tarte au Fromage Blanc (Fresh Cheese Tart)
Yield: Serves 8
Cuisine: France
Ingredients: 1⅔ cups/200 g flour; 1 egg yolk; ¾ teaspoon salt; 3 tablespoons/45 g sugar; 1 pint/300 g raspberries, or small strawberries, hulled and halved; 1 egg white, for glaze; 6 tablespoons/90 g butter, more for the pan; 3 tablespoons/45 ml. water, more if needed; 2 cups/450 g fromage blanc, or 2 cups/about 625 g whole-milk plain yogurt; ½ teaspoon vanilla extract; grated zest of 2 lemons; 2 tablespoons/15 g flour; 2 eggs; ⅔ cup/140 g sugar; 2 egg yolks

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

About

French cheesecakes are creamily smooth and delicately perfumed with lemon and vanilla. They are made with a light, fresh, almost pourable cheese that has no trace of the curds of cottage cheese or ricotta, nor is it sticky like cream cheese. Called fromage frais or fromage blanc, it is available in more and more U.S. specialty markets. Whole-milk plain yogurt is a close substitute. This tart may be served on its own or with a topping of fresh berries, as I suggest here.