"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Friday, May 1, 2015

Lemon Fromage Blanc Tart #French Fridays with Dorie

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Lemon Formage Blanc Tart- simplelivingeating.com


French Fridays with Dorie is coming to an end soon. This tart is our last dessert. I wish I could have left the original alone recipe, but that wouldn't be in keeping with my experience in this cooking group.

I am not much of a dessert maker, and I dread the thought of making a pie dough. I am still in the process of cooking through what's left in my pantry from the Winter when I came across a box of gluten free graham crackers!


Lemon Formage Blanc Tart- simplelivingeating.com

Now a graham cracker crust is much easier to make than a flour dough crust, especially when you have to work with very unsatisfying gluten free flour. My simplified crust came together in a snap which left me to the filling.


Lemon Formage Blanc Tart- simplelivingeating.com


The original recipe jumps between a sour cream/cottage cheese version and a fromage blanc version. I wish one was written on the side. Fromage blanc has become much more common in grocery stores, so I had no trouble finding it. I decided to skip adding raisins, because I wanted an entirely smooth texture. I glazed the tart with lemon curd and it was outstanding. 

I think calling this recipe a "cheesecake tart" creates a texture expectation that does not happen. This tart is not rich and creamy like cheesecake; it is a cross between a custard and a cheesecake but it leans  more toward being a  custard. Light, with a bit of tanginess, it is really a perfect Springtime dessert. 



Lemon Fromage Blanc Tart



by Diane Balch adapted from Dorie Greenspan's "cheesecake tart" from "Around my French Table."
Prep Time: 30 minutes
Cook Time: 60 minutes
Keywords: bake dessert eggs lemons Fromage Blanc French

Ingredients (6 to 8 servings)
  • Graham Cracker Pie Crust:
  • http://www.marthastewart.com/336402/graham-cracker-crust
  • Tart Filling:
  • 3 tablespoons of corn starch
  • 3 tablespoons of half and half
  • 3 egg yolks
  • 3 tablespoons of sugar
  • 1/8 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 1 1/3 cups of Fromage Blanc
  • Lemon curd for glaze

Instructions:

1) Make graham cracker crust. Set aside.
2) Pre-heat oven to 350 degrees.
3) In a 2 cup measuring cup whisk together the corn starch and half & half. Set aside.
4) In a small bowl whisk together: yolk, sugar, salt, and vanilla extract.
5) Scoop Fromage Blanc into the corn starch mixture, add the egg yolk mixture and whisk them together.
6) Put the pie crust on a baking sheet that is lined with parchment or a non-stick baking sheet.
7) Pour filling mixture into the pie crust. Use a spatula to get all of the mixture into the pie pan.
8) Bake for 50 to 60 minutes or until the pie browns and puffs.
9) Mix a tablespoon of lemon curd with a teaspoon of water. Heat in the microwave for 15 seconds, until warm. While the pie is still slightly warm brush the glaze onto the pie with a basting brush.

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Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review. 

33 comments:

  1. I first read Ro's and Tricia's post about the cheesecake tart (they loved it) and then came to yours, knowing there would be some changes and adaptions. It's nice to know that the zebra hasn't changed its stripes! My first thought was thank goodness I don't have to go the gluten-free route in my kitchen. My second thought was kudos to you for making something so delicious, knowing the adaptions that were necessary. Your version looks delicious. Another good idea from Simple Living & Eating..

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    1. Having a wheat allergy has been a nightmare for baking. I just can't past the grittiness. I have found almond cakes to be delicious, but my daughter has a nut allergy... can't make anything the whole family can eat. The only good side is I'm eating less refined carbohydrates.

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  2. Beautiful adaptation! I had to leave out the fruit in half so that Bill wouldn't snub this :)

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    1. I'm with Bill on this one. I did not like the idea of raisins at the bottom of a creamy custard.

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  3. I have yet to see fromage blanc here, but it sounds wonderful.

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    1. I'm sure it will get to you. We get it from Vermont Creamery. You can mix cottage cheese and sour cream for a substitute. There are recipes if you google it.

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  4. Great idea to use the graham cracker crust,, nice alternative

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  5. Love your adaptations! Your tart looks lovely…I’m glad you were able to enjoy it! We certainly did! I was not able to find Fromage blanc here, so I used ricotta and sour cream. It was wonderful! Happy friday Diane!

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  6. I would have loved to have seen a slow cooker version of this :-) Slow cooker or not, this looks pretty tasty!
    Unfortunately, I wasn't able to get to one of the fromage blanc carrying stores; but I was pretty surprised how well the cottage cheese worked.

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    1. My nephew's girlfriend swears that a slow cooker makes a great cheese cake. I just don't see how the crust doesn't turn to mush?

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  7. I agree with you 100% that the title sets this one up for failure with an american audience. On its own, the tart is very good and I did enjoy it. But calling it cheesecake means that I first have to recover from my disappointment with the texture.

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  8. When I make my usual cheesecake I always use graham crackers, I love that flavor. Your tart looks great, I'm glad you all enjoyed it.

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    1. I really like graham cracker with traditional American cheesecake too. Makes the crust not compete with the filling.

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  9. Lucky duck being able to find fromage blanc in the stores! Looks great, Diane, and graham cracker crusts are awesome so I bet it was good!

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    1. I take for granted seeing it now, it just must be that Vermont Creamery is so well distributed in this NY/CT border area.

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  10. The name definitely sets this one up to disappoint even though it does taste good. It just can't compare with cheesecake NY-style. I like your adaptation with the graham cracker crust. Nice idea. I love all of Vermont Creamery's products!

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    1. I figured that you get their cheeses too. I could eat their Cremont cheese every day.

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  11. This would be nice with a graham crust! Though, I find both Dorie's tart doughs work very well gluten-free, as long as you weigh the flour. I think calling this a cheesecake sets North Americans up for disappointment - calling it a gâteau au fromage blanc or something might have been a good idea.

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    1. Good to know that it works with gluten-free flour. If I get my husband to make it. He loved this tart most of all.

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  12. A graham cracker crust is always a good idea to me! I love the buttery, crispy, sweet taste and texture. This tart reminded me of buttermilk pie in flavor but not texture.

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  13. Diane, those graham cracker pie crusts are certainlygaining in popularity around here - a few years ago noone had heard of them, nowadays a lot of homebakers are making them - either way, your crust must have been delicious with the fromage blanc filling and whichever way you call this tart, I think we all liked it.
    Have a nice Sunday!
    Andrea

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  14. I am glad you were able to make this your own. I agree that it should not be called a cheesecake. Have a great week.

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  15. I adored the lightness of this dessert. A graham cracker crust is a nice alternative.

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  16. I wish I had been smart and omitted the raisins! I generally like them, but not in this dish. I love the lemon idea too.

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    1. Glad to hear it was a wise move. This just seemed to smooth for raisins, maybe fresh fruit?

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  17. I've never heard of this dessert...and it sure sounds like something I would like.

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    1. I never heard of it before either. Very light and delicious.

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  18. Hi Diane,
    What a delicious Tart, we will just love it. Hope you have a very special Mothers Day weekend and thanks so much for sharing with Full Plate Thursday this week.
    Miz Helen

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    1. Thanks Miz Helen,
      Hope you have a wonderful Mother's Day too.

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  19. Looks deliicious anything with cheese is my favorite thanks for sharing with Hearth and soul blog hop. pinning.

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  20. Your tart looks delicious, Diane! I adore graham cracker crusts - not only are they easier to make but I also like their flavour. I'm intrigued by the Fromage Blanc which I had not heard of or seen in our grocery stores here in the UK before. (We have Creme Fraiche and Fromage Frais but I haven't seen Fromage Blanc.) I will have to look out for it next time I am in France! Thank you for sharing with us at the Hearth and Soul hop.

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    1. So surprised Fromage Blanc hasn't made it across the Channel??? Well, it is easy enough to mix sour cream and cottage cheese to make a substitute.

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