Alsace tart
- Prepare
- 30 mins to 1 hour
- Cook
- 1 to 2 hours
- Serve
- Serves 8–10
- Dietary
- Nut-freeVegetarian
This sweet tart is packed with a sweet soft cheese filling and served with boozy kirsch raisins.
Ingredients
For the pastry
- butter: 60²µ/2¼´Ç³ú butter, at room temperature
- egg yolk: 1 free-range egg yolk
- icing sugar: 30g/1oz icing sugar
- plain flour: 90²µ/3¼´Ç³ú plain flour
For the filling
- caster sugar: 160²µ/5¾´Ç³ú caster sugar
- vanilla pod: 1 vanilla pod, seeds removed and pod discard
- : 3 free-range egg, yolks and whites seperated
- fromage frais: 500g/1lb 2oz fromage frais
- crème fraîche: 100²µ/3½´Ç³ú crème fraîche
To serve
Method
To make the pastry, blitz the butter, egg yolk and sugar together to a paste. Briefly blitz in the flour, then tip onto the work surface and gently bring together to form a dough.
Roll the pastry out to the thickness of a pound coin and lay in the base of a 24cm/9½in springform round cake tin. Chill in the fridge for 30 minutes.
Preheat the oven to 200C/180C Fan/Gas 6. Wrap the base of the tart tin in a double layer of kitchen foil to make it watertight. Prick the base all over and bake for 15–20 minutes. Set aside to cool.
Reduce the oven temperature to 170C/150C Fan/Gas 3.
To make the filling, beat the sugar, vanilla and egg yolks together in a large bowl for a few minutes, followed by the fromage frais and crème fraîche.
Whisk the egg whites to stiff peaks and fold through the mixture. Tip into the tart tin.
Half-fill a roasting tin with boiling water to make a bain-marie. Place the tart tin inside and bake in the bain marie for 40–60 minutes until just set.
Warm the raisins and kirsch in a small saucepan but do not boil. Leave to steep for at least an hour.
Serve the tart in slices with the soaked raisins over the top.
