French · Dessert
French Farmer Cheese Tart
A rustic French countryside tart built on well-drained farmer's cottage cheese rather than the all-cream-cheese base of its New York cousin, lightened with a touch of cream and brightened with lemon zest. It bakes into a tender, faintly tangy custard with a delicate golden skin, closer to a baked fromage blanc tart than a dense cheesecake.
$1
15 minsPrep
33 minsCook
178 minsTotal
MediumLevel
Nutrition per serving
314Calories
11.3gProtein
17.8gFat
26.4gCarbs
20.3gSugar
0.3gFiber
522mgSodium
131mgChol
10.1gSat Fat
129mgPotassium
72mgCalcium
0.8mgIron
0.5mcgVitamin B12
1.7mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea
local
Cider
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170C and brush the inside of a 10cm springform tin with the melted butter.
2
Press the drained cottage cheese through a sieve into a mixing bowl until smooth and lump-free.
3
Beat in the softened cream cheese with a hand mixer until fully combined.
4
Add the sugar, beaten egg, sifted flour, heavy cream, lemon zest, vanilla extract and salt, beating on low speed until just smooth - do not overbeat.
5
Pour the batter into the prepared tin and smooth the top with a spatula.
6
Bake for 32-35 minutes until the top is pale gold and set at the edges with a slight wobble in the centre.
7
Turn off the oven, prop the door ajar and leave the tart inside for 10 minutes to prevent cracking.
8
Cool to room temperature on a wire rack, then chill for at least 2 hours before unmoulding and slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 120g120g Cottage Cheese Full, drained and sieved
- 30g30g Cream Cheese, softened
- 44g44g Egg, beaten
- 35g35g Sugar White
- 14g14g All Purpose Flour, sifted
- 20g20g Heavy Cream
- 6g6g Lemon, zested
- 3g3g Vanilla Extract
- 8g8g Butter, melted, for greasing tin
- 1g1g Salt
