Tarte Au Fromage Recipes

TARTE AU FROMAGE

Steps:

• Prepare the pastry. Roll out and line a deep 20cm (8 inch) loose-based cake tin. Chill for 30 minutes, then bake blind at 190C for 15 minutes. Remove the paper and cook for another 5 minutes. Leave to cool in the tin.
• To make the filling melt the butter in a saucepan on a low heat, blend in the flour, then add the milk a little at a time, stirring continuously.
• Beat in the grated cheese, then the egg yolks one at a time. Stir until the cheese has melted. Stir in the chives, parsley and Tabasco sauce. Take off the heat.
• Whisk the egg whites in a bowl until they form stiff peaks, then fold them into the mixture. Pour the mixture immediately into the pastry case. Bake at 200C for 30 minutes until it is well risen and golden.
• Serve immediately.

TARTE AU FROMAGE

Steps:

• For the dough: Mix flour, sugar, yeast, warm water and egg.
• Add the butter and the salt.
• Leave for 2-3 hours. Roll out the dough and put it in a pie form, prick it with a fork and leave for 1/2 hour.
• Put the applesauce on top of the dough.
• Mix the other ingredients in the order stated and put on top of the applesauce.
• Bake for 45 min at 180 °C.

TARTE AU FROMAGE

Steps:

• Pate Brisee:Pulse flour, sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add 1/4 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds. Divide dough in half; flatten into disks. Wrap each in plastic; refrigerate at least 1 hour and up to 2 days, or freeze up to 3 months; thaw overnight in refrigerator before using.
• On a lightly floured surface, roll out one disk of dough to a 12-inch round. Fit dough into a 9 1/2-by-2-inch round fluted tart pan with a removable bottom, pressing dough up to rim of pan. Freeze until firm, about 1 hour.
• Preheat oven to 375 degrees with rack in center. Place pan on a rimmed baking sheet. Line dough with parchment, pressing it into corners and edges; fill with dried beans or rice. Bake until edges are golden, about 30 minutes. Remove parchment and beans or rice. Continue baking until crust is light golden brown, about 10 minutes more. Transfer sheet to a wire rack and let cool completely.
• Filling:Reduce oven temperature to 350 degrees. In a medium bowl, whisk together 1 cup sugar and flour. In another medium bowl, whisk together farmer cheese, creme fraiche, egg yolk, salt, and vanilla; using a wooden spoon, stir in butter, followed by sugar mixture.
• In the bowl of a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Increase speed to medium-high and gradually add remaining 1/3 cup sugar. Continue beating until medium glossy peaks form, about 4 minutes. Fold half the egg whites into cheese mixture to lighten, then fold in remaining egg whites.
• Transfer filling to tart shell. Bake until filling is just set (it should barely wobble when very lightly shaken), 45 to 55 minutes. Transfer sheet to a wire rack; let cool 1 hour. Tart is best served slightly warm but can also be served at room temperature.

TARTE AU FROMAGE

Steps:

• Preheat the oven to 350 degrees, and butter a 10-inch springform pan.
• Beat together the milk, farmer's or ricotta cheese, crème fraîche, egg yolks, sugar, lemon zest and juice, vanilla, and salt in the bowl of an electric mixer or another large bowl. Toss the flour with the raisins, if using, and add to the cheese mixture.
• Beat the egg whites to stiff peaks in a clean bowl with clean beaters. Gently fold them into the cheese batter in three batches. Pour into the greased pan, and bake for 40 minutes, or until golden and firm in the center. Allow to cool for at least 20 minutes before unmolding.

TARTE AUX FRAISES

Steps:

• In a small, heavy-bottomed saucepan, scald the milk with half the vanilla bean over medium-high heat. Remove from heat, cover the pan and let infuse 10 to 15 minutes.
• In a bowl, whisk together 2 of the egg yolks with the sugar. Whisk in the 2 tablespoons of flour. Remove the vanilla bean from the milk and slowly whisk the milk into the yolk mixture. Return the mixture to the pan and bring to a boil, whisking continuously. Lower the heat and continue to cook, whisking, for about 2 minutes or until the mixture has thickened.
• Pour into a bowl and place a piece of plastic wrap directly on the mixture. Let cool.
• Preheat the oven to 400 degrees.
• In a food processor fitted with a steel blade, process the 1 1/4 cups flour, butter and 1 tablespoon confectioners' sugar until combined. Add the remaining egg yolk and, with the processor still running, add the water slowly until the dough begins to hold together and pull away from the sides of the processor bowl. Form the dough into a ball and flatten into a disk.
• Place the dough between 2 sheets of wax paper or plastic wrap to facilitate the rolling and roll out to a thickness of 1/8 inch. Line 16 3-inch tartlet molds with the pastry. Prick the dough all over with a fork. Place the molds on a baking sheet and bake for 12 to 15 minutes, or until slightly browned. Remove the shells from the molds and allow to cool completely.
• To assemble the tartlets, fill each shell with a heaping teaspoon of the pastry cream, top with the sliced strawberries and dust generously with confectioners' sugar.