Lemon Vanilla Fromage Blanc Tart with Puff Pastry

Tarte au Fromage Blanc

This creamy and tangy Tarte au Fromage Blanc is a delightful dessert that combines a rich, velvety filling with a flaky, buttery puff pastry base. A perfect balance of sweetness and lemony freshness, this tart is ideal for any occasion—whether you’re hosting a dinner party or indulging in a quiet treat at home.

Ingredients

Instructions

1. Prepare the Tart Pan:
   Begin by preparing your tart pan. Choose a ceramic or non-stick tart pan with a diameter of 24 cm (about 9.5 inches). Line the bottom with parchment paper: cut a 30 cm circle, wet it, and squeeze out the excess water. Pat the paper dry with a clean towel and then line the pan with it, ensuring it adheres properly.

2. Line the Pan with Puff Pastry:
   Place the puff pastry into the prepared tart pan, pressing it down to fit snugly. Use a fork to prick the base of the pastry to prevent it from puffing up during baking.

3. Prepare the Filling:
   In a large mixing bowl, combine the fromage blanc, egg yolks, and the zest of one unwaxed lemon. Split the vanilla pod lengthwise, scrape out the seeds with the tip of a knife, and add them to the bowl. Then, add the cornstarch, salt, and heavy cream. Use an electric hand mixer or stand mixer to whisk the mixture until it becomes smooth and creamy.

4. Whip the Egg Whites:
   In a separate bowl, whisk the egg whites with the sugar until soft peaks form. The egg whites should be glossy and slightly firm, but not fully stiff. This will ensure a light, airy texture for the filling.

5. Combine the Mixtures:
   Gently fold the whipped egg whites into the fromage blanc mixture. Use a spatula to carefully incorporate them, mixing from the bottom up to maintain the airiness of the egg whites.

6. Assemble the Tarte:
   Pour the filling into the tart shell, filling it up to about 3/4 of the way (around 16-17 cm in height). Smooth the top of the filling with a spatula to ensure even baking.

7. Bake the Tarte:
   Preheat your oven to 180°C (350°F) in static mode (without fan). Place the tart in the center of the oven and bake for about 1 hour, or until the top is golden and slightly puffed.

8. Cool the Tarte:
   Once the tart is golden and baked through, remove it from the oven and allow it to cool on a wire rack. This step is crucial to ensure the filling sets properly.

9. Serve:
   The Tarte au Fromage Blanc can be served warm or chilled. It’s a perfect balance of tangy and sweet, and its creamy texture pairs beautifully with the crisp pastry base.

Tips for Success:

• Pastry Base: If the puff pastry starts to puff up too much during baking, you can place a piece of parchment paper over it and add some baking beans to weigh it down.
• Flavor Variations: Experiment with different citrus zest, such as orange or lime, to give the tart a unique twist.
• Storage: Store any leftovers in the fridge, where it will keep for up to 3 days. You can also freeze the tart before baking for up to 1 month—just be sure to thaw it completely before baking.

Nutritional Information (per serving, approx. 1/8th of the tart)

This tart brings together the simple elegance of French pastry with the fresh, creamy flavor of fromage blanc, making it a standout dessert at any gathering. Whether you enjoy it warm or cold, it’s sure to be a crowd-pleaser.