The first time I made this Alsatian white cheese tart, I was transported back to my apprenticeship days in Strasbourg. I’d spent hours observing the local grandmothers’ techniques, mastering the delicate balance between the airy cheese filling and that perfectly crisp shell. What makes this tart special isn’t fancy ingredients or complicated techniques – it’s the contrast between the cloud-like cheese filling and the vibrant berry coulis that cuts through the richness like a culinary exclamation point.
The Story
This Tarte au Fromage Blanc is Alsace’s answer to cheesecake, but with an ethereal lightness that comes from whipped egg whites rather than dense cream cheese. During my travels through eastern France, I discovered that every family guards their variation like a treasure. Some add lemon zest, others swear by vanilla, but all agree: the berry coulis isn’t optional—it’s essential to the tart’s identity. While working at a small bistro in Colmar, I learned that the recipe dates back generations, originally using farm-fresh quark cheese and berries picked from hillside patches.
Ingredients Spotlight
The star here is fromage blanc, a fresh, tangy cheese with roughly 20% fat content. Unlike American cream cheese, it’s significantly lighter but delivers more complexity. If unavailable, Greek yogurt strained overnight works beautifully. The pastry should be simple—a classic pâte brisée with just enough butter to create those coveted flaky layers.
- For the pastry: 2 cups (250g) all-purpose flour, 7 tablespoons (100g) butter, 1 egg, pinch of salt
- For the filling: 2 cups (500g) fromage blanc or strained Greek yogurt, 3 eggs (separated), ½ cup (100g) sugar, 1 teaspoon vanilla extract
- For the coulis: 10.5 oz (300g) mixed berries, ¼ cup (60g) sugar, 1 tablespoon honey
Step-by-Step Guide
1. Prepare the dough: Cut cold butter into flour until it resembles coarse crumbs. Add egg and cold water just until it comes together. Wrap and refrigerate for at least 1 hour.
2. Blind bake: Roll dough to 3mm thickness and line a 9-inch tart pan. Prick bottom, cover with parchment and baking weights. Bake at 350°F (180°C) for 10 minutes.
3. Make the filling: Separate eggs. Beat yolks with sugar until pale, then fold in fromage blanc and vanilla. Separately, whip whites to stiff peaks. Gently fold whites into cheese mixture using a figure-eight motion to maintain airiness.
4. Bake: Pour filling into partially baked shell and return to oven for 35-40 minutes until just set with a slight wobble in center. The tart will continue firming up as it cools.
5. Prepare coulis: Macerate berries with sugar for 10 minutes. Gently simmer with honey for 5-7 minutes. Strain through a fine sieve for smoothness or blend for a more rustic texture.
Expert Techniques
The secret to the perfect texture lies in how you incorporate those egg whites. After years of watching tarts deflate, I’ve learned to use a large rubber spatula and fold with deliberate gentleness, maintaining as much air as possible. Another critical moment: never open the oven during the first 25 minutes of baking, or your beautiful dome will collapse faster than a soufflé in a slammed door.
Chef’s Note: Temperature matters enormously here. Your fromage blanc should be cool but not cold from the refrigerator. Too cold, and it won’t integrate properly; too warm, and it won’t hold the structure from your beaten whites. About 30 minutes at room temperature achieves the perfect consistency.
Presentation & Pairing Ideas
I serve this tart barely cool, when the filling still has a slight warmth. Pour the coulis in a deliberate pattern—I prefer a dramatic zigzag—just before serving to prevent the crust from softening. For special occasions, I’ve been known to add a tablespoon of Crème de Cassis to the coulis, creating a deeper complexity that pairs beautifully with a glass of Alsatian Riesling.
For a complete meal, contrast this dessert with something savory like a warming soup or herb-forward chicken dish. The tart’s lightness allows it to follow even the richest mains without overwhelming your guests.
Make this tart your own by swapping seasonal fruits for the coulis—I’ve used everything from roasted peaches to blood oranges depending on the season. The versatile base adapts beautifully to whatever fruit your local market offers. Just remember the essence of great cooking: techniques are foundations, but your intuition provides the soul. Trust your palate, and you’ll transform this humble Alsatian classic into your signature dessert. 🍽️✨