Ingredients: |
Ingredients: Pate Brisee:
2 C. flour
8 oz. butter, unsalted, cut into 1/4" cubes, chilled
1 tsp. salt
1 T. sugar
7 to 9 T. water, chilled
Fromage Blanc (yield 2 cups):
2 qt. whole milk
1 C. heavy cream
2 C. buttermilk
2 T. fresh lemon juice
Cheesecloth
Tart:
11 oz. fromage blanc
4 egg yolks
3/4 C. sugar
4 egg whites
3 T. cornstarch or powdered arrowroot
Zest of 1 lemon
1/2 C. heavy cream
1 tsp. vanilla
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Directions: |
Directions:Pate Brisee:
Place flour and salt in mixer with paddle attachment. Mix on low speed. Add butter, small handfuls at a time. Add the water and mix just until incorporated. Butter should not be entirely incorporated; dots of butter should be visible within dough. Pat into a round shape, wrap tightly in plastic wrap or freezer bag, and rest in refrigerator for 30 minutes, or up to one day. Once chilled, roll out to about 1/4" thick, and lay in tart tin.
Fromage Blanc:
In a large heavy saucepan, combine the milk and the heavy cream. In a mixing bowl, combine the buttermilk and lemon juice and stir to combine well. Add the buttermilk-lemon juice mixture to the milk and begin to heat the milk, over low heat and very slowly, to 175 ºF, remove the pot from the heat and allow to sit, undisturbed, for 10 minutes.
Line a large colander with 2 layers of fine cheesecloth and set over a large bowl. Gently ladle the curds and whey into the colander and allow to drain until the drips of whey slows, about 2 minutes. Tie the corners of the cheesecloth together to form a hanging pouch, and hang pouch over a bowl and allow to drain until the cheese reaches the desired consistency. If smooth product is desired, beat the cheese briefly with an electric mixer.
Refrigerate until ready to serve, up to 1 week.
Tart Filling:
Preheat oven to 350ºF. Whip egg whites and set aside. Combine fromage blanc, egg yolks, arrowroot, zest, heavy cream, and vanilla. Then fold fromage blanc mixture into the egg whites, a little bit at a time. Pour mixture into prepared tart pan. Bake for 45 minutes, until top is golden brown. |
This recipe for Tarte Au Fromage Blanc - "Kaskueche" is from