Ga terug
Email Link
Afdrukken
Afbeelding recept
Equipment
Notities
Voedingswaarde-etiket
–
+
servings
Kleiner
Normaal
Groter
Cook Mode
Prevent your screen from going dark
French Cheese Curd Tart
Portions:
8
Cooking Time:
2
uur
uur
14
minuten
minuten
Share by E-mail
Share on Facebook
Recept afdrukken
Equipment
Work surface
plastic wrap
Rolling Pin
9" fluted tart pan with a removable bottom
Fork
Parchment paper
Dried beans or pie weights
medium mixing bowl
whisk,
Ingrediënten
▢
1 ½
cups
flour
▢
1
tsp.
plus 1/4 tsp. fine salt
▢
7
tbsp.
unsalted butter
cubed and chilled
▢
1
cup
farmers' cheese
▢
½
cup
confectioners' sugar
▢
¼
cup
heavy cream
▢
1 ½
tsp.
vanilla extract
▢
2
eggs
lightly beaten
Instructies
Combine the flour and 1 tsp.
salt on a work surface.
Using your fingers, rub the butter into the flour until no pieces larger than peas remain.
Make a well in the center and pour in 1⁄4 cup cold water.
Stirring with your fingertips, mix the water into the flour.
Shape the dough into a disk, wrap in plastic, and refrigerate for 1 hour.
Roll the dough out to a circle 12" in diameter.
Fold the dough over the rolling pin and unfold it over a 9" fluted tart pan with a removable bottom.
Ease the dough over the bottom and into the sides of the pan.
Run the rolling pin over the top of the pan to pinch off the overhanging dough, prick the bottom all over with a fork, and refrigerate for 30 minutes.
Preheat the oven to 400°F (200°C).
Line the tart shell with parchment paper, fill with dried beans or pie weights, and bake until the dough's edges are golden, about 15 minutes.
Remove the beans and parchment, prick the bottom again with a fork, and bake until the bottom is no longer doughy, about 20 minutes more.
Let cool.
In a medium bowl, whisk together the remaining 1⁄4 tsp.
salt, farmers' cheese, confectioners' sugar, heavy cream, vanilla extract, and lightly beaten eggs.
Pour the mixture into the tart shell and bake until the filling is set and the top is browned, 50–60 minutes.
Let cool before slicing and serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a light and fruity white wine such as a Sauvignon Blanc or a dry Riesling.
Nutritional Information
Calories:
300
kcal
|
Carbohydrates:
28
g
|
Protein:
8
g
|
Fat:
18
g
|
Fiber:
1
g
|
Sugar:
10
g
|
Salt:
0.5
g
--------------------------------------------------------------------------------------------------
Recipe Category
Dessert
/
Tarts
Country
French
Diets
Vegetarian