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The dessert, Regional

Alsatian cheese tart

Alsatian cheese tart is a French dessert for 6 people, with 35 minutes of active work split between the day before and the morning. The crust and draining the fromage blanc happen the night before, the filling and baking the same morning. It's easy and costs €1.20 per person, and its success depends on well drained fromage blanc and gently folded egg whites.

An Alsatian cheese tart, light and tender, with a touch of lemon and a hint of vanilla, it wins everyone over.

Alsatian cheese tart
For
6 people
Work
35 min
Total time
2 h 50
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€1.20
Calories per person
350 kcalcalculated by Kiloach, your weight coach

Under a thin, golden crust, the fromage blanc filling stays light, almost airy thanks to whipped egg whites, with just enough lemon to brighten it and a touch of vanilla to round things out. It's a simple, unfussy tart, the kind you find on Alsatian tables in every season.

It fits perfectly at the end of a family meal, after a slow cooked main, or at a dinner with friends where everyone wants a dessert that doesn't feel heavy. Kids love it as much as adults do, and its modest cost makes it an easy classic to bring back often, from Sunday lunches to more special occasions.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 20 min
  2. The same day 3 steps, 1 h 15
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The day before, you drain the fromage blanc and make the dough, which rests in the fridge. The same morning, you roll out the dough, mix the filling, and bake the tart for 45 minutes. All that's left is to let it cool and serve it warm or cold at dessert time, with nothing left to do right before guests arrive.

The ingredients

6 people

Pantry

  • Flouroften in the pantry 250 g
  • Granulated sugaroften in the pantry 140 g
  • Cornstarchoften in the pantry 30 g
  • Vanilla extractoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Butter 125 g
  • Fromage blanc 40% 500 g
  • Eggs 3

Fruits and vegetables

  • Lemon 1

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Set the fromage blanc to drain in a sieve lined with a cloth, over a bowl, in the fridge overnight. 5 min

    Gently press the cloth to speed up the draining.

  2. Rub cold butter into the flour with 20 g of sugar and a pinch of salt, add a little cold water, form a ball, and let it rest in the fridge. 15 min

    Don't overwork the dough, it would turn elastic.

The same dayDuring the day, whenever you get a moment.

  1. Roll out the dough in a buttered pan and prick the bottom. 10 min

    Build a tall edge, the filling is generous.

  2. Whisk the fromage blanc with the egg yolks, 100 g of sugar, the cornstarch, the lemon zest, a little juice, and the vanilla, then gently fold in the whipped egg whites. 20 min

    The whipped egg whites make the tart light, don't deflate them.

  3. Pour the filling onto the dough and bake for 45 minutes at 180°C until the top is golden. 45 min

    It puffs up then settles a bit, that's normal.

When it's time to serveThe final touches, right in front of your guests.

  1. Let it cool, unmold, and serve the tart warm or cold in slices.

    Dust with powdered sugar to finish.

Our tips to get it right

  • Pick fromage blanc at 40% fat, it's richer and gives a smoother texture than a lower fat version.
  • Whip the egg whites to stiff peaks right before folding them in, they hold better and keep the filling from deflating too much in the oven.
  • Check doneness by gently shaking the pan, the center should still wobble slightly, the tart finishes setting as it cools.

The variations

  • Swap the lemon zest for orange zest for a milder version, nice in winter.
  • Add a few raisins soaked in rum to the filling for a richer version, best saved for adults.
  • For a quick version, use a store bought shortcrust pastry and skip the homemade dough step, the rest of the recipe stays the same.

What to serve it with

  • A light coffee or tea
  • A handful of fresh berries
  • Warm applesauce

Storage

The tart keeps for 2 to 3 days in the fridge, well covered. It doesn't freeze well, the fromage blanc filling loses its texture when thawed. Serve it cold or let it come back to room temperature before serving.

Questions about this recipe

Can I use 20% fat fromage blanc instead of 40%?

Yes, but the tart will be a bit less creamy and firmer. Drain the fromage blanc even longer to make up for the extra water.

Why does the tart sink after coming out of the oven?

That's normal, the filling puffs up from the whipped egg whites then settles as it cools. It doesn't affect the taste or texture once the tart is cold.

How do I know when the tart is done baking?

The top should be golden and the center should still wobble slightly when you shake the pan. It keeps setting a bit more as it cools outside the oven.

Can I make this tart for kids?

Yes, it's a mild, alcohol free dessert that kids usually enjoy. You can even reduce the lemon zest slightly for a more neutral flavor.

Can an Alsatian cheese tart be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the day before, 2 steps, the same day, 3 steps, when it's time to serve, 1 step.

How long does it take to make an Alsatian cheese tart?

Allow 2 h 50 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in an Alsatian cheese tart?

About 350 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does an Alsatian cheese tart cost?

About €1.20 per person, that's €7.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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