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!
Roll out the puff pastry dough and trace the bottom of the springform pan into the dough. Cut away the excess dough.
Assemble the springform pan and coat with baking spray.
Place the cut out circle of dough into the bottom of the springform pan and press it down and into the edges. Set aside.
Separate the egg yolks and whites and place each in a clean large bowl.
In a large bowl, whisk together the powdered sugar, greek yogurt, creme fraiche, egg yolks, and vanilla.
Use a hand held mixer with clean beaters to whip the egg whites into stiff peaks.
Gently fold the egg whites into the yolk mixture. Be gentle so you don’t deflate the egg whites!
Carefully transfer the batter to the prepared springform pan. Even the top out.
Bake for 50-60 minutes, or until the top is golden brown and the cake isn’t overly jiggly when you shake the pan.
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.
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.
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.
Serve and enjoy!
Notes
Store this wrapped with plastic wrap in the fridge for 3-4 days.