Lemon Fromage Blanc Tart #French Fridays with Dorie

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!
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.

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
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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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