White Cheese Tart

Tarte au Fromage Blanc. Belgium

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 6oz flaky pastry
  • 1lb unsalted white curd cheese
  • 2oz caster sugar
  • pinch of salt
  • ½oz flour
  • 2 egg yolks
  • 2 tablespoons melted butter
  • 2 egg whites, whipped
  • Crushed loaf or granulated sugar to glaze


    Line a shallow eight-inch flan ring or pie plate with the pastry. Crumble the cheese into a basin and work in the sugar, salt, flour, egg yolks and butter. Stir in one tablespoon of whipped egg white, then fold in the rest. Fill the tart with this mixture. Bake at 425°F, 220°C, gas mark 7 until firm in the centre. Shortly before the end of the cooking time, sprinkle with the extra sugar and raise the heat to 450°F, 230°C, gas mark 8 to glaze the tart.