White Cheese Tart

Ingredients

• 200 g All-purpose flour (Sift before use)
• 100 g Unsalted butter (Very cold, cut into cubes)
• 50 g Powdered sugar (Fine powdered sugar substitute)
• 1 packet Vanilla sugar (1 packet (8 g))
• 60 ml Whole milk (To bind the dough)
• 500 g 0% fat fresh cheese (Well drained)
• 100 ml Thick crème fraîche (30% fat)
• 2 pcs Egg yolks (At room temperature)
• 2 pcs Egg whites (Should be very fresh)
• 2 tbsp Cornstarch (Maïzena) (To stabilize the filling)
• 1 packet Vanilla sugar (for the filling) (8 g)
• 30 g Granulated sugar (To sweeten the filling)
• 1 pinch Fine salt (Enhances flavors)

Instructions

1. Prepare the shortcrust pastry

   Finely grind the powdered sugar (10 s in the mixer at speed 10). Add the flour, the cold butter cubes and the vanilla sugar. Mix on turbo mode for 1 s, repeat 2‑3 times until a sandy texture is achieved.

   Time: PT5M

2. Bind the dough

   Pour in the cold milk and a pinch of salt, mix for 5 s at speed 5 until the dough comes together into a ball.

   Time: PT2M

3. Rest the dough

   Form a ball, wrap it in cling film and place it in the refrigerator for at least 30 minutes.

   Time: PT30M

4. Line the tin

   On a lightly floured surface, roll the dough to 5 mm thickness. Place it in a 22 cm springform pan, gently press the edges and trim the excess. Prick the base with a fork.

   Time: PT5M

5. Prepare the filling

   In a bowl, mix the fresh cheese, crème fraîche, egg yolks, vanilla sugar, granulated sugar and cornstarch until smooth.

   Time: PT5M

6. Whip the egg whites

   Using a whisk, beat the egg whites until stiff peaks form (dry tip).

   Time: PT5M

7. Fold in the whites

   Gently fold the whipped egg whites into the previous mixture using a spatula, lifting the mass to retain the air.

   Time: PT3M

8. Bake

   Pour the filling onto the tart base. Bake at 180°C for 40 minutes. If the oven is very hot, reduce to 160°C to avoid overly rapid browning.

   Time: PT40M

   Temperature: 180°C

9. Cool down

   Allow the cake to cool completely in the pan before unmolding. Lightly dust with powdered sugar before serving.

   Time: PT30M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

0 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Unsalted butter: Margarine
• Instead of Powdered sugar: Granulated sugar
• Instead of Vanilla sugar: Vanilla extract
• Instead of Whole milk: Semi-skimmed milk
• Instead of 0% fat fresh cheese: Quark, Ricotta
• Instead of Thick crème fraîche: Double cream
• Instead of Cornstarch (Maïzena): Potato starch
• Instead of Vanilla sugar (for the filling): Vanilla extract
• Instead of Granulated sugar: Powdered sugar

Equipment Needed

• Food processor or blender
• Rolling pin
• 22 cm springform pan
• Parchment paper
• Silicone spatula
• Electric or manual whisk
• Oven
• Cling film
• Kitchen scale
• Mixing bowl

Critical Steps — Do Not Skip

• Achieve a homogeneous shortcrust dough without over‑working
• Whip the egg whites to stiff peaks
• Fold the whites gently to retain volume
• Do not over‑bake the cake to avoid cracking

Chef Tips from the Video

• Use very cold butter and cut it into small dice for a lighter shortcrust
• Sift the flour to avoid lumps
• Dust a little powdered sugar just before serving for a decorative touch

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, up to 3 days

Freezer: Not recommended, texture deteriorates

Room temperature: Consume within 2 hours after removing from the oven

Make-Ahead Tips

• Prepare the dough the day before and keep it chilled
• The filling can be mixed ahead and kept refrigerated for 2 hours before baking
• The cake tastes best cold, so preparing it the day before is ideal