This sweet mascarpone and fromage blanc tart is a variation on the classic Tarte au Fromage Blanc, a specialty from the Alsace region in France. Typically, this easy pie dessert is made with fromage blanc only but traditionally, the fromage blanc in this recipe should have a 30-40% fat content. Unfortunately, fromage blanc is harder to find in the US and when you find it, it is often with 0% fat so we had to come up with plan B. To recreate this specialty in our US kitchen, we made a few substitutions and voilà! It is a delicious and creamy alternative for this side of the Atlantic. Enjoy!
Mascarpone and Fromage Blanc Tart
So check below for the Art of the home detailed mascarpone and fromage blanc tart recipe and Art of the Home suggestions. This tart is heavenly and so very easy to make. Enjoy and bon appétit!
Mascarpone and Fromage Blanc Tart (Tarte au Fromage Blanc et Mascarpone)
INGREDIENTS (for 6-8 servings)
- 1 sheet of pie dough or homemade pâte brisée
- 8 oz of mascarpone
- 8 oz of fromage blanc (0% fat content)
- 3 eggs
- 3 Tbsp of sifted cornstarch
- 1 Tbps rum
- 1 sugar vanilla bag (or 1 Tbsp of homemade vanilla sugar)
- 1/2 cup of sugar
- Preheat oven to 350 °F.
- Line a 9-10 inch tart pan with parchment paper, roll out pie crust and place inside tart pan. Prick with fork (a dozen times or so will do).
- Beat eggs with whisk to give them some volume.
- Mix in fromage blanc and mascarpone, first with the wooden spoon and then whisk the mixture a little bit to smooth it out.
- Whisk in sugar and sifted cornstrach. Add rum. Pour mixture in tart pan.
- Bake for 45 minutes in pre-heated oven. If needed, during the last few minutes of baking, you can set broiler on high to add some color if your tart looks too pale. It will add a nice golden brown color to it — but keep monitoring, it can darken really fast! Lower you oven temperature to the lowest setting (e.g. 170 °F) and leave your tart in the oven for another 15 minutes — it is said that this will prevent the tart from deflating too much (ours always flattens somehow though no matter what!).
- Remove the tart from the oven and let the tart rest for about 15 minutes or until it is warm (not hot). Unmold by lifting the parchment paper and gently place your macarpone and fromage tart on a serving plate. Carefully remove the parchment paper.
- Serve warm or cold – (we do prefer it warm, just melts in your mouth!).
A FEW SUGGESTIONS
- No corn starch: if you have no corn starch you can substitute 6 Tbsp of sifted flour.
- No vanilla sugar: substitute a few drops of vanilla extract instead.
- Variation: add some raisins on the bottom of the crust before pouring the mixture. It will add color and a sweet fruit taste. You can even have the raisins macerate in the rum for about 30 minutes beforehand – even tastier!