الموضوع: cheese cake

There are countless recipes for tarts made from fromage blanc. The following recipe is a combination of a pâte brisée au sucrée recipe from Linda Dannenberg’s French Tarts, page 17, and filling recipe from Bernard Loiseau’s Cusine en Famille, page 250. This recipe produces a single tart that will serve 6 to 8 persons.
pâte brisée au sucrée:200 gramsall-purpose flour85 gramsfinely granulated sugar1/4 teaspoonfine salt1/8 teaspoonbaking powder6 tablespoonscold, unsalted butter cut into small pieces3 tablespoonscold milkfilling:75 millilitersmilk35 gramscornstarch250 gramsfromage blanc, drained but not pressed40 gramsfinely granulated sugar9 gramsvanilla sugar3eggs, separated
1.
For pâte brisée au sucrée: combine flour, sugar, salt, baking powder, and butter in the bowl of a food processor. Process for 10 to 12 seconds until the mixture is dry and crumbly. Add milk and pulse 12 to 14 times until the dough begins to hold together, but before it turns into a ball. Remove dough from processor bowl and shape into a smooth disk. Wrap with plastic wrap and refrigerate for at least an hour. (The dough may be stored in the refrigerator for 2 to 3 days.)
2.
Bring dough to room temperature. Roll the dough on a floured work surface until it is 3 millimeters (1/8 inch) thick and 28 centimeters (11 inches) in diameter. Transfer the dough to a 22-centimeter tart pan and gently press it into the bottom and fluted sides of the pan. Flute the edges and prick the bottom of the pan with a fork. Refrigerate for at least 15 minutes.
3.
Preheat oven to 190 °C (375 °F).
4.
Line the tart dough-filled pan with aluminum foil and pie weights. Blind bake for 8 minutes. Remove weights and foil and continue baking for 2 minutes more. Set aside to cool before filling.
5.
Preheat oven to 165 °C (330 °F).
6.
For filling: combine the fromage blanc, sugar, vanilla sugar, and egg yolks. Mix milk and cornstarch and strain into fromage blanc mixture. Beat egg whites until stiff and fold into fromage blanc mixture. Pour filling into cooled tart shell.
7.
Bake for about 35 minutes until the filling rises in the center and the top starts to brown. Increase heat to 205 °C (400 °F) and bake for an additional 5 minutes or so until the top is brown and a knife inserted in the center comes outs dry. The top may crack a small amount. The tart will raise considerably as the air captured in the egg whites heats and expands. When removed from the oven, the tart will begin to slowly collapse until the top is essentially flat.
8.
Serve warm or cool.

الموضوع الأصلي: cheese cake || الكاتب: chef || المصدر: منتديات خريف الحب

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