TARTE AUX FROMAGE BLANC RECIPES

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TARTE AU FROMAGE BLANC RECIPE | EMERIL LAGASSE | COOKING ...



Tarte au Fromage Blanc Recipe | Emeril Lagasse | Cooking ... image

Provided by Emeril Lagasse : Cooking Channel

Categories     dessert

Total Time 2 hours 45 minutes

Prep Time 2 hours 0 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 12

1 dozen fresh plums
1 cup Brandy
1 pound fresh Fromage Blanc
1 cup sugar
2 egg yolks
1/4 cup heavy cream
2 tablespoons flour
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
1 (10-inch tart) pastry shell, unbaked
1 cup sweetened whipped cream
8 sprigs of fresh mint

Steps:

  • Preheat the oven to 350 degrees F. Slice the plums in half. Place in a shallow baking dish and pour the brandy over the plums. Cover with plastic wrap and refrigerate for 2 hours. In a food processor, fitted with a metal blade, add the cheese. Process until smooth. Add the sugar and process until incorporated. With the machine running, add the eggs, one at a time. Add the cream, flour, lemon juice and vanilla. Process until smooth. Place the plum halves over the pastry shell. Pour the cheese mixture over the plums and spread evenly. Place in the oven on the bottom shelf. Bake until the tart is set, about 40 minutes. If the top starts to brown, place a piece of aluminum foil over the top of the tart to prevent browning. Remove from the oven and cool completely. Slice into 8 individual servings and garnish with whipped cream and mint.

TARTE AU FROMAGE BLANC - THE HAPPY FOODIE



Tarte Au Fromage Blanc - The Happy Foodie image

This is Rachel Khoo's delightful take on a cheesecake from her book, My Little French Kitchen. This cheesecake gets it's height from a meringue base.

Provided by Rachel Khoo

Yield Serves 6-8

Steps:

  • Equipment: a 24cm springform cake tin, greased and base-lined with baking paper. Wrap a double layer of foil around the outside and the base to make it watertight.

    First make your pastry. Using a wooden spoon, beat together the butter, icing sugar and salt until soft and creamy. Mix in the egg yolks to make a smooth paste, then add the flour. Use a pastry scraper or a fork to 'chop up' the mixture until it has a sandy texture, making sure you incorporate all the flour into the butter. Then, using your hands, squash the mix into a ball. Transfer this to the prepared cake tin and use the palm of your hand and a spatula to carefully flatten it out to evenly cover the base of the tin. Prick the pastry base with a fork and chill in the fridge for 30 minutes. Preheat the oven to 180°C.

    Bake the pastry base for 15 minutes or until golden, then remove from the oven and leave to cool. Meanwhile, prepare the filling. Whisk the egg yolks with the lemon zest, vanilla and half the icing sugar until thick and creamy. Beat in the cornflour and milk powder followed by the fromage blanc.

    In a separate grease-free glass or metal bowl begin to whisk the egg whites with a couple of tablespoons of the remaining icing sugar. When the whites are foamy, add the lemon juice and the rest of the icing sugar, and whisk until soft peaks form. Beat one-third of the egg whites into the fromage blanc until smooth – make sure there are no lumps. Delicately fold in the rest of the egg whites.

    Place the foil-wrapped cake tin in a large, deep roasting tray and pour in the mixture. Spread out with a spatula to create an even surface. Pour water into the tray to a depth of about 2cm. Carefully place in the oven and immediately lower the temperature to 120°C. Bake for an hour then leave to cool in the oven for another hour or so with the door open. Run a sharp knife around the inside edges of the tin before un-moulding the cheesecake.

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