The tart comes out of the oven with a gentle scent of vanilla, golden pastry, and subtle lemon. Under the knife, the filling barely trembles: it should be tall, soft, almost mousse-like. It’s the dessert that impresses at the table without requiring any complicated moves.
Ingredients :
- Fromage blanc — This gives the freshness and light texture of the tart. Use a fairly thick fromage blanc, ideally well drained; if it releases a lot of water, let it sit in a fine sieve for a few minutes before using.
- Eggs — The yolks enrich the cream, the stiffly beaten whites provide volume and that mousse-like sensation. Use eggs at room temperature: the whites whip more easily and fold in without deflating the whole mixture.
- Thick crème fraîche — It rounds out the taste of the fromage blanc and gives a more melting filling. If you want a slightly richer version, you can replace part of it with mascarpone loosened with a spoonful of milk.
- Flour — It helps the filling set after baking without turning the tart into a block. Sift it to avoid small lumps, especially if the fromage blanc is cold.
