Description
A light and airy blueberry tart from Haute-Corrèze, made with tangy fromage blanc, whipped egg whites, and a lemon-scented custard. Baked until golden and best served chilled with fruit coulis or compote.
Ingredients
Scale
- 1 pâte brisée (shortcrust pastry)
- 400 g fromage blanc
- 2 large egg yolks
- 2 large egg whites (whipped)
- 90 g cane sugar
- 20 g flour
- 100 g heavy cream
- Zest of 2 lemons
- 1 tsp vanilla extract
- 50 g butter (cubed, for topping)
- 2 cups fresh blueberries
Instructions
- Prepare the Crust: Roll out the pâte brisée and line a tart ring or pan. Chill in the freezer for 15–20 minutes. Blind bake using parchment paper and baking weights until lightly golden. Trim any excess crust.
- Mix the Filling: In a mixing bowl, combine the fromage blanc, egg yolks, sugar, cream, flour, vanilla extract, and lemon zest until smooth. Gently fold in the whipped egg whites to maintain a light texture.
- Assemble: Pour the filling into the pre-baked tart shell. Scatter fresh blueberries over the top, then dot with cubes of butter.
- Bake: Bake at 190°C (375°F) for approximately 45 minutes, or until the top is lightly golden and the filling is just set.
- Cool and Serve: Let the tart cool completely before unmolding. The filling will settle slightly. Serve chilled. Optional toppings include blueberry compote, raspberry coulis, or a graham crumble for texture.
Notes
Use whole-milk fromage blanc for a creamier texture. If you prefer a sweeter tart, increase sugar slightly or serve with sweetened berry sauce.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert / Tart
- Method: Baking
- Cuisine: French (Haute-Corrèze)
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 16g
- Sodium: 55mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg