http://citronetvanille.com/blog/2009/04/as-light-as-feather-typical-alsacian-fromage-blanc-tart-arrived-in-san-francisco/?utm_source=rss&utm_medium=rss&utm_campaign=as-light-as-feather-typical-alsacian-fromage-blanc-tart-arrived-in-san-francisco Sat, 11 Apr 2026 01:09:15 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://citronetvanille.com/blog/2009/04/as-light-as-feather-typical-alsacian-fromage-blanc-tart-arrived-in-san-francisco/comment-page-1/#comment-54667 Sarah Forbes Sat, 16 Jun 2012 20:05:09 +0000 http://www.citronetvanille.com/blog/?p=1531#comment-54667 I've made this recipe twice now - it is absolutely stunning. I learnt about tarte aux fromage blanc in Paul's - a French cafe chain in London uk and scanned the net for recipes. This is the only one not in French! To be a bit more prescriptive, tin size I use is a loose based 20cm (8inch) with high sides you won't need a spring form one and you do not need to grease the tin either. I didn't know about the pate sablee - basically I whizz all the crusts ingredients together with a hand whisk and stick it in the fridge. The first time I rolled it out with lots of flour and it slid down the sides of the tin - lol! So, do roll it out but expect it to be sticky and 'need' it around the tin to line it as best you can. Separate the eggs and yokes, mix all the filling ingredients together except the egg whites. Then Whisk the egg whites until stiff and fold in to the main filling mix - don't have to mix them in completely. Final tip - when it's cooked (an hour at 180 is perfect) take out and cool upright for a while first so the filling sets! Then place a plate on top, and quickly flip up side down and gently remove the tin, leave to cool fully before turning upright again - you can trim off any bits which squidged out the sides and eat them, yum, yum. If you turn it upside down before its cooled a bit and the filling has had a chance to set, the filling will fall out - believe me, i did it the second time I made it - lol again! I serve this with some raspberries on the side and a little extra double cream. Delicieux - as the French would say! I’ve made this recipe twice now – it is absolutely stunning. I learnt about tarte aux fromage blanc in Paul’s – a French cafe chain in London uk and scanned the net for recipes. This is the only one not in French! To be a bit more prescriptive, tin size I use is a loose based 20cm (8inch) with high sides you won’t need a spring form one and you do not need to grease the tin either. I didn’t know about the pate sablee – basically I whizz all the crusts ingredients together with a hand whisk and stick it in the fridge. The first time I rolled it out with lots of flour and it slid down the sides of the tin – lol! So, do roll it out but expect it to be sticky and ‘need’ it around the tin to line it as best you can.
Separate the eggs and yokes, mix all the filling ingredients together except the egg whites. Then Whisk the egg whites until stiff and fold in to the main filling mix – don’t have to mix them in completely. Final tip – when it’s cooked (an hour at 180 is perfect) take out and cool upright for a while first so the filling sets! Then place a plate on top, and quickly flip up side down and gently remove the tin, leave to cool fully before turning upright again – you can trim off any bits which squidged out the sides and eat them, yum, yum. If you turn it upside down before its cooled a bit and the filling has had a chance to set, the filling will fall out – believe me, i did it the second time I made it – lol again! I serve this with some raspberries on the side and a little extra double cream. Delicieux – as the French would say!

]]> http://citronetvanille.com/blog/2009/04/as-light-as-feather-typical-alsacian-fromage-blanc-tart-arrived-in-san-francisco/comment-page-1/#comment-53586 m.gaby Thu, 19 Apr 2012 04:12:05 +0000 http://www.citronetvanille.com/blog/?p=1531#comment-53586 in the directions it says mix the yolks. does that mean separate the yolks from the 4 eggs and use only the yolks? in the directions it says mix the yolks. does that mean separate the yolks from the 4 eggs and use only the yolks?

]]> http://citronetvanille.com/blog/2009/04/as-light-as-feather-typical-alsacian-fromage-blanc-tart-arrived-in-san-francisco/comment-page-1/#comment-17431 kriseylolgirl Thu, 16 Jun 2011 10:24:37 +0000 http://www.citronetvanille.com/blog/?p=1531#comment-17431 that looks yummy OMG! i want some! :P that looks yummy OMG! i want some!

]]> http://citronetvanille.com/blog/2009/04/as-light-as-feather-typical-alsacian-fromage-blanc-tart-arrived-in-san-francisco/comment-page-1/#comment-7517 Citron et Vanille Mon, 28 Feb 2011 05:28:18 +0000 http://www.citronetvanille.com/blog/?p=1531#comment-7517 [...] different from fromage blanc because of its thicker texture. I made a more traditional version here, which has a crust, so that would be called a tart instead of cake. This version is lighter, [...] [...] different from fromage blanc because of its thicker texture. I made a more traditional version here, which has a crust, so that would be called a tart instead of cake. This version is lighter, [...]

]]> http://citronetvanille.com/blog/2009/04/as-light-as-feather-typical-alsacian-fromage-blanc-tart-arrived-in-san-francisco/comment-page-1/#comment-7057 Edwige Fri, 11 Feb 2011 16:22:27 +0000 http://www.citronetvanille.com/blog/?p=1531#comment-7057 Thank you for posting this recipe!!! It looks amazing. I will try it. I have been looking for a "fromage blanc" substitution. Thank you for posting this recipe!!! It looks amazing. I will try it. I have been looking for a “fromage blanc” substitution.

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