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Spring is finally here, bringing with it the pleasure of large outdoor tables with friends or family. And what better way to end a Sunday meal than with a sweet touch that is both light and delicious? Treat yourself to a delicious fromage blanc tart, which showcases a Limousin staple: fromage blanc from Laiterie Les Fayes, recently awarded the “Prize of Excellence” at the Agricultural Show. For the occasion, we challenged our pastry chef Chantal to come up with a recipe that was both simple and delicious… and she rose to the challenge brilliantly! So, are you ready to succumb to this sweet treat?
Lists of ingrédients
- Pate
- 290 flour Lou Gabissou
- 145 g softened sweet butter Les Fayes
- 60 g powdered sugar
- 55 ml very cold water
- Cream
Cooking: 1 hour to 1 hour 15 minutes at 180°C (conventional heat)
Refrigerate: at least 3 hours
To your aprons!
01
Preparation of the dough
- Butter and flour a 23 cm diameter springform pan.
- In a container or the bowl of a food processor, pour flour, sugar and salt. Add the soft butter, cut into cubes and knead until you get a sandy texture.
- Add next very cold water to bind the dough. Form a ball, wrap it in cling film and place in the refrigerator during 45 minutes.
02
Continuation of the preparation of the dough
- Roll out the dough on a floured work surface, keeping a certain thickness. (do not spread it too thinly). Cut out a round of dough much larger than the mold to cover the edges over their entire height.
- Place the dough in the mold and prick the bottom with a fork. Refrigerate until ready to use.
03
Preparing the cottage cheese filling
- Preheat the oven to 180°C (conventional heat).
- In a large container or the bowl of a food processor, pour cottage cheese, cream, powdered sugar, flour, vanilla and lemon zest. Mix until smooth.
- Add them egg yolks and mix again.
- beat snow whites, then gently incorporate them into the fromage blanc mixture using a spatula, so as not to break them.
04
Cook time
- Pour the filling into the mold, over the shortcrust pastry.
- Bake for 1h to 1h15 (Time may vary depending on your oven). The pie will rise and brown, this is normal.
- To prevent it from burning, place a sheet of aluminum foil on top 15 minutes before the end of cooking.
- Once cooked, let cool in the oven, turned off and left ajar during 20 minutes : the pie will deflate.
05
Finishing, tasting & conservation
- Then unmold upside down on a round grid and let cool completely. This process prevents the pie from collapsing on itself. Refrigerate at least 3 hours before turning it over onto a serving dish.
- Enjoy plain with a veil of icing sugar, a red fruit couliss or any other topping of your choice.
- This pie is even better after refrigeration. It keeps 4 to 5 days in the refrigerator, sous airtight bell.
Share your creations on social media!
It's your turn to show us your cooking talents by sharing your most creations on social media with the #destinationlimogesSo, who will make the most beautiful Limousin fromage blanc tart?
Blanche's Kitchen
Chantal Aubisse is a passionate pastry blogger from Haute-Vienne known for her Instagram account and her blog Blanche's Kitchen. She was crowned International Champion of the 2021 Amateur Macaron Competition and won the 1st Prize in the same competition in Bergerac in 2020Self-taught and creative, she enthusiastically shares her delicious recipes, generously inspired by the land.
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