White cheese tart (in Alsatian, Käsküeche): the best recipe
Rest:
Ingredients · Servings 8 people
- 250 g of flour
- 125g of butter
- 40 g de sucre
- 1 sachet of vanilla sugar
- 5 cl of milk
- cell
- 500g of cottage cheese
- 10 cl of fresh cream
- 3 eggs
- 40 g cornstarch
- 135 g de sucre
- 1 sachet of vanilla sugar
Method · 1 h 25 min
- Mix 250g of flour with 125g of diced butter.
- Add 40g of sugar, 1 vanilla sugar, a pinch of salt and, little by little, 5cl of milk.
- Roll the dough into a ball and let it rest in the refrigerator for half an hour.
- Flatten the dough and line a lightly buttered 25cm diameter cake tin. Prick the base with a fork.
- Keep refrigerated.
- In a terrine, mix 500 g of fromage blanc (40% fat), 1 dl of crème fraîche, 3 egg yolks, 40 g of cornflour, 135 g of sugar and 1 vanilla sugar.
- Whisk the egg whites until stiff peaks form and fold them into the cream cheese mixture using a spatula.
- Pour everything over the dough.
- Cook in a preheated oven at 200°C for 40 min (or for a combination oven: 200°C / microwave = keep warm for 21 min).
- Remove the mold and wait 5 minutes... before placing a rack on the mold and turning the whole thing over.
- Remove the mold and let the tart cool upside down for 5 to 10 minutes (so that the cream cheese remains firm).
- Finally, turn the pie over and present it on a serving dish.
