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Fromage Blanc Tart

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Fromage Blanc Tart is a light and airy cheesecake from Alsace, France that is nothing like any dessert you have had before! Slightly sweet with a flaky crust, this easy dessert is impressive, delicious, and easy!

slice of fromage blanc tart on blue and white swirled plate

The Alsatian tarte au fromage blanc is a light and airy dessert that reminds me of a cross between a cheesecake and a chiffon mousse. It is made with a crust (here we are using ready made puff pastry) and topped with an airy topping. Whipped egg whites help to give it height and fluffiness, and using powdered sugar and special cheeses helps to make this dessert not as overly sweet as a traditional cheesecake. This is truly a special dessert that is impressive and easy.

Fromage blanc is creamy white French cheese that is thicker and creamier than a typical yogurt but also thinner than cream cheese. It is sometimes called “Fresh Farmers Cheese ”. It is also really hard to find in the United states, and this really interesting article discusses why its so hard to find. It’s almost impossible to find true French fromage blanc here, and there are only a few companies that make it in the USA. 

But wait!! I don’t want not being able to find this special cheese to hold you back from making this amazing tart! I have some super easy substitutions that I know you can totally get a hold of! It probably doesn’t count as a true fromage blanc tart since there isn’t actually any fromage blanc in it, but…. Lets go with it anyway, ok?

fromage blanc tart on wire cooling rack with blue and white striped towel beside

How to make this French inspired cheesecake 

This cheesecake tart is a simple dessert to make. Here is a general overview of the steps, but please scroll down to the recipe card below for the full recipe.

  1. Preheat the oven.
  2. Roll out the puff pastry dough and trace the bottom of the springform pan into the dough. Cut away the excess dough.
  3. Assemble the springform pan and coat with baking spray.
  4. Place the cut out circle of dough into the springform pan and press it down and into the edges.
  5. Separate the egg yolks and white.
  6. In a large bowl, whisk together the powdered sugar, greek yogurt, creme fraiche, egg yolks, and vanilla.
  7. In a separate large mixing bowl, use a hand held mixer with clean beaters to whip the egg whites into stiff peaks. Watch this primer on beating egg whites.
  8. Gently fold the egg whites into the yolk mixture. Be gentle so you don’t deflate the egg whites!
  9. Carefully transfer the batter to the prepared springform pan. Even the top out.
  10. Bake for 50-60 minutes, or until the top is golden brown and the cake isn’t overly jiggly when you shake the pan.
  11. Turn off the oven, but leave the tart in the oven. Leave the door ajar and allow it to cool for 15-20 minutes. This will help it to set without cracking.
  12. Remove the cake from the oven and place it upside down on a wire rack (still in the springform pan). Allow to cool completely. 
  13. When the cake is cool, reinvert the pan so the top is up. Run a knife or plastic spatula around the edges of the pan to release the cake from the edges. Release the tension in the springform pan.
  14. Serve and enjoy!

Notes on substitutions:
Fromage Blanc is really hard to find in the USA. Check your local speciality cheese shops and see if they carry it or can order it for you. If you can find it, totally and definitely use it! However, if you can’t find it, you can easily substitute it with a 50/50 combination of plain greek yogurt and creme fraiche. And if you can’t find creme fraiche you can sub it for the same amount of sour cream.

collage of images showing steps to make fromage blanc tart recipe

How to serve to your family

This cake is great to serve in different ways.

Right after baking, but fully cool, you can serve this at room temperature as is, or with a sprinkle of powdered sugar. When you are slicing, clean your knife in between each cut to get more even edges.

You should store this cake covered in the fridge for up to 3 days. You can serve it cold,  plain or with a fruit sauce like wojapi.

fromage blanc tart cut into slices. one slice on a plate with forks

How to make these cheesecake tarts kid friendly 

This easy dessert is a great kid friendly option! It is easy to make (meaning its a great option for kids to help you in the kitchen!), and its unique texture and sweet flavor make it fun to eat!

Table conversations with kids

The kitchen and the table are excellent (and obvious) places to talk to your kids about the food they eat! I challenge you to take the conversation past how many bites your family is eating and instead bring your attention to more thoughtful analysis of what we are eating and why we like (or don’t like it). 

Use these conversation starters:

  • Texture – what does this cake feel like in your mouth? How is it different than other cheese
  • Hearing – listen to your fork as you take a scoopful of the cheesecake
  • Taste – what taste buds do you use for this cheesecake? Is it sweet, salty, sour, or bitter?

Read more about how to explore the sense of taste with your kids.

fromage blanc tart with piece being removed by wooden serving utensil

Kids in the kitchen: How your kids can help you cook

Getting your kids in the kitchen is an amazing way to help them be more interested in trying new foods and confident in their own abilities. This easy cheesecake recipe is great because it helps them learn to crack eggs and whip the egg whites and they get to practice their measuring and folding. This recipe is perfect for beginner cooks because it is so easy! And it is a great recipe for kids to experiment and become more comfortable with new flavors – which means they are more likely to eat it!

  • Kids aged 1-3 can help you measure and mix the ingredients.
  • Kids aged 4-6 can do everything above, plus help you crack the eggs and separate the eggs from the yolks. They can also help trim the puff pastry to size and press it into the pan.
  • Kids aged 7-10+ can help you do everything above, plus help you whip the egg whites and fold the batter together.

*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.

slice of fromage blanc tart on plate with forks

Other family friend French recipes:

Other French desserts:

top down view of fromage blanc tart with slices removed

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Yield: 8 Servings

Fromage Blanc Tart Recipe

fromage tart on wire cooling rack with one piece off center

Fromage Blanc Tart is a light and airy cheesecake from Alsace, France that is nothing like any dessert you have had before! Slightly sweet with a flaky crust, this easy dessert is impressive, delicious, and easy!

Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 20 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1 sheet refrigerated puff pastry dough
  • 1 3/4 cup plain greek yogurt
  • 1/2 cup creme fraiche
  • 4 eggs, separated
  • 1 1/4 cup powdered sugar
  • 1 Tablespoon pure vanilla extract

Instructions

    1. Preheat the oven to 325F.
    2. Roll out the puff pastry dough and trace the bottom of the springform pan into the dough. Cut away the excess dough.
    3. Assemble the springform pan and coat with baking spray.
    4. Place the cut out circle of dough into the bottom of the springform pan and press it down and into the edges. Set aside.
    5. Separate the egg yolks and whites and place each in a clean large bowl.
    6. In a large bowl, whisk together the powdered sugar, greek yogurt, creme fraiche, egg yolks, and vanilla.
    7. Use a hand held mixer with clean beaters to whip the egg whites into stiff peaks.
    8. Gently fold the egg whites into the yolk mixture. Be gentle so you don’t deflate the egg whites!
    9. Carefully transfer the batter to the prepared springform pan. Even the top out.
    10. Bake for 50-60 minutes, or until the top is golden brown and the cake isn’t overly jiggly when you shake the pan.
    11. Turn off the oven, but leave the tart in the oven. Leave the door ajar and allow it to sit for 15-20 minutes in the cooling oven. This will help it to set without cracking.
    12. Remove the cake from the oven and place it upside down on a wire rack (still in the springform pan). This will help it to retain its height and fluffiness while cooling. Allow to cool completely.
    13. When the cake is completely cool, reinvert the pan so the top is up. Run a knife or spatula around the edges of the pan to release the cake from the edges. Release the tension in the springform pan.
    14. Serve and enjoy!

Notes

Store this wrapped with plastic wrap in the fridge for 3-4 days.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 341Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 114mgSodium: 203mgCarbohydrates: 36gFiber: 1gSugar: 19gProtein: 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

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Carol

Wednesday 15th of April 2020

I have some leftover creme fraiche left over from a scalloped potato dish that I made that was just delicious and was hoping to find something to make using it. I came across this recipe at the best of times. It sounds fantastic and I look forward to trying it. I am thinking that instead of cutting the puff pastry I will just bring up the sides for a more rustic approach to this.I don't think it would change anything so I hope I am right. Thanks for the wonderful recipe!

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