French · Dessert
French Farmer Cheese Tart
A French-style farmer cheese tart rebuilt around low-fat cottage cheese and Greek yogurt instead of cream cheese and cream, keeping the tangy, custardy set of a classic fromage blanc tart while landing far lighter per slice. Fresh raspberries on top add brightness, a little fibre, and no extra cooking.
$1
15 minsPrep
34 minsCook
179 minsTotal
MediumLevel
Nutrition per serving
188Calories
13.8gProtein
5.1gFat
20.7gCarbs
13.6gSugar
1.9gFiber
331mgSodium
93mgChol
2.5gSat Fat
179mgPotassium
108mgCalcium
0.7mgIron
0.6mcgVitamin B12
8.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea
local
Cider from Normandy
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the oven to 160°C (320°F) and line the base of a 10cm springform tin with a small circle of baking paper.
2
Blend the drained low-fat cottage cheese and Greek yogurt in a blender until completely smooth with no visible curds, scraping the sides once.
3
Add the egg, sugar, cornstarch, lemon zest and juice, and vanilla extract to the blender and pulse until just combined and silky.
4
Pour the batter into the prepared tin and tap gently on the counter to release air bubbles.
5
Bake for 32-35 minutes until the edges are set but the centre still holds a gentle wobble.
6
Turn off the oven, crack the door, and let the tart cool inside for 10 minutes before transferring to a wire rack.
7
Chill uncovered for at least 2 hours until fully set and cold.
8
Release from the tin, scatter the fresh halved raspberries over the top just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g drained and blended smooth cottage cheese lowfat
- 1.4 oz40g greek yogurt
- 7/87/8 eggs, beaten (44g)
- 0.6 oz16g sugar white
- 0.4 oz10g cornstarch
- 0.2 oz6g zested and juiced lemon
- 0.1 oz3g vanilla extract
- 1.9 oz55g halved, for topping raspberry
