Tarte Au Fromage With Lemon Cream And Blueberry Compote Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TARTE AU FROMAGE



Tarte au Fromage image

Categories     Dessert     Bake     Butter

Yield 8 to 10 servings

Number Of Ingredients 11

Butter for greasing the pan
1/2 cup milk
16 ounces farmer's or ricotta cheese
1 cup crème fraîche
5 large eggs, separated
2/3 cup sugar
Zest and juice of 1 lemon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup raisins (optional)

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 AU FROMAGE WITH LEMON CREAM AND BLUEBERRY COMPOTE



Tarte au Fromage with Lemon Cream and Blueberry Compote image

This not-too-sweet tart is the perfect ending to a spring meal. The key to keeping the pastry nice and crisp is to bake it ahead and then scoop out some of the center, to make room for the filling. Don't overmix the ricotta filling or you'll smooth away those luscious natural curds in the cheese. At Lucques, we add dried blueberries to the fresh blueberry compote, giving it an unexpected chewiness.

Number Of Ingredients 24

1 frozen sheet all-butter puff pastry (8 by 12 inches or equivalent)
1/2 cup plus 1 tablespoon granulated sugar
2 extra-large eggs
1 extra-large egg yolk
1/4 cup heavy cream
1 teaspoon pure vanilla extract
Zest of 1 lemon
1/4 teaspoon kosher salt
1 pound fresh ricotta cheese
Lemon cream (recipe follows)
Blueberry compote (recipe follows)
2 extra-large eggs
1 extra-large egg yolk
1/2 cup granulated sugar
1/2 cup lemon juice
2 tablespoons cold unsalted butter, cut into small pieces
A pinch of kosher salt
1/2 cup heavy cream
1/2 cup granulated sugar
1/2 vanilla bean
2 teaspoons cornstarch
2 cups fresh blueberries
2 tablespoons brandy
1/4 cup dried blueberries

Steps:

  • Defrost the puff pastry slightly and unfold it onto a parchment-lined baking sheet. Use a paring knife to score a 1/2-inch border around the edge of the pastry. Brush the border with water and sprinkle with 1 tablespoon sugar. Place the puff pastry (on the baking sheet) back in the freezer for at least 30 minutes.
  • Preheat the oven to 350°F.
  • Remove the pastry from the freezer and bake about 30 minutes, until it's golden brown and cooked through (if you underbake the pastry, the ricotta filling will make it soggy). Remove the pastry from the oven and let it cool.
  • Turn the oven down to 325°F.
  • Meanwhile, whisk together the eggs, egg yolk, remaining 1/2 cup sugar, cream, vanilla, lemon zest, and salt in a medium bowl. Add the ricotta, and stir in gently to incorporate, without overworking it.
  • Remove the top layer of pastry from the area inside the 1/2-inch border. Press down the remaining pastry with your fingers, to flatten it. Spoon the ricotta mixture into the center of the tart. Use a rubber spatula or the back of a spoon to distribute the filling evenly just up to the 1/2-inch border.
  • Bake 30 to 40 minutes, until the ricotta mixture is set (look for "Jell-O motion") and just starting to color on top.
  • Cut the tart into six squares and garnish with dollops of the lemon cream and blueberry compote.
  • Whisk together the eggs, egg yolk, sugar, and lemon juice in a small nonreactive pot. Cook over medium heat about 10 minutes, stirring constantly (alternating between a whisk and a rubber spatula), until the lemon curd has thickened to the consistency of pastry cream. It should coat the back of a spoon, and when you run your finger through the custard on the back of the spoon, it should leave a clean line that holds its shape even when you tilt the spoon. Remove the pot from the heat and whisk in the butter. Season with a pinch of salt, and chill in a nonreactive dish.
  • When the lemon cream has chilled completely, transfer it to a bowl. Whip the heavy cream until it holds stiff peaks and gently fold it into the lemon cream.
  • Place the sugar in a medium pot. Split the vanilla bean in half lengthwise, and use a paring knife to scrape out the seeds and pulp into the sugar. Add 1/3 cup water and bring to a boil over medium heat, without stirring. Cook about 10 minutes, swirling the pan occasionally, until the mixture is an amber caramel color.
  • Meanwhile, stir 1 tablespoon water into the cornstarch (this is called a "slurry" and will help thicken the fruit juices).
  • When the sugar has reached an amber caramel color, add half the fresh blueberries and the brandy to the pot. The sugar will harden. Cook for a minute or two over low heat, stirring gently, until the berries release their juices and the sugar dissolves.
  • Strain the mixture over a bowl, and return the liquid to the pan, whisk in the cornstarch slurry, and cook another minute, stirring often, until it comes to a boil. Transfer the cooked berries to the bowl and stir in the remaining fresh and the dried blueberries. Pour the thickened juices over the berries, and stir to combine.
  • You can make the blueberry compote the day before. The lemon cream can be made ahead up to the point when you fold in the cream, which should be done right before serving.

More about "tarte au fromage with lemon cream and blueberry compote recipes"

MARY BERRY LEMON TART RECIPE - BRITISH RECIPES BOOK
In the fridge: Store the completely cooled tart in an airtight container for up to 3 days to maintain its freshness and flavor. In the freezer: For a longer shelf life, wrap the tart carefully with …
From britishrecipesbook.co.uk


EASY LEMON AND BLUEBERRY TART RECIPE - TASTE.COM.AU
Combine the sugar (1 tbsp caster sugar), half the blueberries (125g fresh or frozen blueberries) and 2 tsp water in a large saucepan. Place over medium heat. Cook, stirring, for 2 mins or until …
From taste.com.au


HENRY & ANNA'S LEMON TART WITH BLUEBERRY COMPOTE
200g (11/3 cup) plain flour, plus extra, to dust 200g (1⅓ cup) plain flour, plus extra, to dust
From copymethat.com


TARTE AU FROMAGE BLANC — BAKING WITH THE FRENCH TARTE
Aug 5, 2018 The filling is a straight forward blending of 400 g fromage blanc, 2 large egg yolks (2 whites comin' up!), a pinch of salt, 90 g cane sugar, 20 g flour, 100 g heavy cream, a teaspoon …
From frenchtarte.com


LEMON CURD TART WITH BLUEBERRY COMPOTE RECIPE
For the lemon curd, combine eggs and sugar in a bowl of a stand mixer and whip until pale and fluffy (2 minutes). Meanwhile, combine juice, lemon zest and butter in a non-reactive saucepan and bring to a boil. Add egg mixture to juice …
From ediblerhody.ediblecommunities.com


TARTE AU FROMAGE WITH LEMON CREAM AND BLUEBERRY COMPOTE
Tarte au Fromage is a classic French dessert that combines the richness of cream cheese with the tanginess of lemon and the sweetness of blueberries. It is a
From maggies-recipes.com


LUSCIOUS LEMON TART WITH BLUEBERRY COMPOTE - RECIPES
Oct 3, 2015 Place 5 eggs, remaining egg yolk, lemon zest and juice, cream and 1 cup (220g) sugar in a saucepan over low heat. Stir until lukewarm and the sugar has dissolved. Strain the …
From delicious.com.au


BLUEBERRY LEMON COMPOTE - EAT MORE CAKE BY CANDICE
Mar 10, 2021 How to Make Blueberry Lemon Compote. Blueberry compote really is effortless to make. Combine the fruit in a saucepan with lemon, lemon zest and a bit of water and sugar. If you want a more tangy, sour compote …
From eatmorecakebycandice.com


LEMON TART WITH BLUEBERRY COMPOTE - WHAT'S COOKING …
250ml thickened cream 2 eggs 3 egg yolks 110g caster sugar 2 lemons, juiced 2 tsp finely grated lemon zest ½ tsp vanilla bean paste Blueberry Compote: 250g blueberries 2 tbs caster sugar ½ lemon, zested, juiced Icing sugar, for dusting
From whatscookingella.com


TARTE AU FROMAGE | PBS FOOD
Feb 15, 2019 Ingredients For the Pate Brisee: 2 ½ cups unbleached all-purpose flour, plus more for dusting; 1 teaspoon kosher salt; 1 teaspoon sugar; 2 sticks (1 cup) cold unsalted butter, cut into small pieces
From pbs.org


TARTE AU FROMAGE WITH LEMON CREAM AND BLUEBERRY COMPOTE RECIPE …
Save this Tarte au fromage with lemon cream and blueberry compote recipe and more from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table to your own online …
From eatyourbooks.com


TARTE AU FROMAGE WITH LEMON CREAM AND BLUEBERRY COMPOTE …
1/4 cup sour cream: 1/4 teaspoon vanilla: 4 oz cream cheese, softened: 1/2 teaspoon finely grated fresh lemon zest: 1 1/3 cups blueberries (6 ounces) Confectioners sugar for dusting: …
From tfrecipes.com


TARTE AU FROMAGE WITH LEMON CREAM AND BLUEBERRY …
Meanwhile, whisk together the eggs, egg yolk, remaining ½ cup sugar, cream, vanilla, lemon zest, and salt in a medium bowl. Add the ricotta, and stir in gently to incorporate, without overworking it. Remove the top layer of pastry from the …
From wizardrecipes.com


LEMON BLUEBERRY TART - DOCMACARON.COM
Dec 2, 2022 This decadent lemon blueberry tart is a delicious lemon curd filling that is paired with a flakey crust and topped with a blueberry compote and chantilly cream. The ultimate …
From docmacaron.com


EASY RUSTIC GOAT CHEESE TARTE AU FROMAGE ⋆ GROWING UP CALI
Aug 10, 2020 For the Crust: 1 1/4 cup (125 grams) of crushed butter or shortbread cookies or graham crackers.; 4 tablespoons melted unsalted butter; For the Tart: 4 ounces goat cheese, …
From growingupcali.com


TARTE AU FROMAGE WITH LEMON CREAM AND... - HANNAH BEE COOKS
Tarte au fromage with lemon cream and blueberry compote
From facebook.com


TARTE AU FROMAGE BLANC (CREAM CHEESE PIE) - VINTAGE RECIPE CARDS
Jun 29, 2021 1 teaspoon grated lemon peel 1 or 2 Tablespoons water For the filling: 2 Tablespoons butter 2 Tablespoons flour 1 ½ cups milk salt 3 Tablespoons sugar 2 beaten …
From vintagerecipecards.com


TARTE AU FROMAGE BLANC - EMERILS.COM
Add the sugar and process until incorporated. With the machine running, add the eggs, one at a time. Add the cream, flour, lemon juice and vanilla. Process until smooth. Place the plum …
From emerils.com


JUSTINE SCHOFIELD'S BLUEBERRY TART RECIPE | SBS FOOD
Dec 9, 2024 Meanwhile, beat the eggs with the sugar then add the cream, vanilla essence and kirsch (if using) and mix well until smooth. Remove the tart from the oven and turn the heat …
From sbs.com.au


Related Search