TARTE AU FROMAGE
Think of this dessert as a French cheesecake: flaky, buttery pate brisee is filled with a rich combination of farmer cheese and creme fraiche, which becomes puffed and golden after a turn in the oven.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 13
Steps:
- Pate Brisee:Pulse flour, sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add 1/4 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds. Divide dough in half; flatten into disks. Wrap each in plastic; refrigerate at least 1 hour and up to 2 days, or freeze up to 3 months; thaw overnight in refrigerator before using.
- On a lightly floured surface, roll out one disk of dough to a 12-inch round. Fit dough into a 9 1/2-by-2-inch round fluted tart pan with a removable bottom, pressing dough up to rim of pan. Freeze until firm, about 1 hour.
- Preheat oven to 375 degrees with rack in center. Place pan on a rimmed baking sheet. Line dough with parchment, pressing it into corners and edges; fill with dried beans or rice. Bake until edges are golden, about 30 minutes. Remove parchment and beans or rice. Continue baking until crust is light golden brown, about 10 minutes more. Transfer sheet to a wire rack and let cool completely.
- Filling:Reduce oven temperature to 350 degrees. In a medium bowl, whisk together 1 cup sugar and flour. In another medium bowl, whisk together farmer cheese, creme fraiche, egg yolk, salt, and vanilla; using a wooden spoon, stir in butter, followed by sugar mixture.
- In the bowl of a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Increase speed to medium-high and gradually add remaining 1/3 cup sugar. Continue beating until medium glossy peaks form, about 4 minutes. Fold half the egg whites into cheese mixture to lighten, then fold in remaining egg whites.
- Transfer filling to tart shell. Bake until filling is just set (it should barely wobble when very lightly shaken), 45 to 55 minutes. Transfer sheet to a wire rack; let cool 1 hour. Tart is best served slightly warm but can also be served at room temperature.
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Ff Ff
[email protected]This cheesecake is a bit time-consuming to make, but it's worth it. It's so delicious and decadent.
Md Tasrian
[email protected]I've made this cheesecake several times and it's always a winner. It's the perfect dessert for any occasion.
sahed siddiqui
[email protected]This cheesecake is the best I've ever had! It's so creamy and smooth, and the crust is perfect.
Rawlston Rogers
[email protected]I made this cheesecake for a potluck and it was a huge hit! Everyone loved it.
Gpbob Bob
[email protected]This cheesecake is a bit too sweet for my taste, but it was still good. I would recommend using less sugar next time.
Brenda Katope
[email protected]I'm not a fan of cheesecake, but I really enjoyed this one. It was light and fluffy, and the crust was perfect.
ALANA WEST
[email protected]This cheesecake is a bit time-consuming to make, but it's worth it. It's so delicious and decadent.
Larry Lanckriet
[email protected]I've made this cheesecake several times and it's always a winner. It's the perfect dessert for any occasion.
Fuad Elegbeji
[email protected]This cheesecake is the best I've ever had! It's so creamy and smooth, and the crust is perfect.
Am Gigar
[email protected]I made this cheesecake for a potluck and it was a huge hit! Everyone loved it.
Diana Budko
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good. I would recommend using less sugar next time.
Marian Banahene
[email protected]I'm not a big fan of cheesecake, but I really enjoyed this one. It was light and fluffy, and the crust was perfect.
Paulo Jonh
[email protected]This cheesecake was very easy to make and it turned out great! I used a graham cracker crust and it was the perfect combination.
Mdalamin Mdalamin
[email protected]I had some trouble getting the cheesecake out of the pan, but it was still delicious. I would recommend using a springform pan next time.
Thai Fight Nation
[email protected]This cheesecake was a little too tangy for my taste, but my husband loved it. The crust was also a bit dry.
Johnie Carter
[email protected]I made this cheesecake for my family and they loved it! It was gone in no time. I will definitely be making this again.
Gourob Sarker
[email protected]This cheesecake is amazing! It's creamy, smooth, and has a wonderful flavor. The crust is also very good. I highly recommend this recipe.
hala balasi
[email protected]I love this recipe! The cheesecake is always perfect and the crust is so easy to make. I've made this recipe several times and it's always a winner.
Mike Apostolopoulos
[email protected]This cheesecake was a hit at my dinner party! It was creamy, rich, and had the perfect amount of tang. The crust was also delicious and easy to make. I will definitely be making this again.