Tarte au Fromage Recipe

Name: Tarte au Fromage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter for greasing the pan; 1/2 cup milk; 16 ounces farmers or ricotta cheese; 1 cup creme fraiche; 5 large eggs, separated; 2/3 cup sugar; Zest and juice of 1 lemon; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup all-purpose flour; 1/2 cup raisins (optional)

Servings: persons

Butter for greasing the pan
1/2 cup milk
16 ounces farmers or ricotta cheese
1 cup creme fraiche
5 large eggs, separated
2/3 cup sugar
Zest and juice of 1 lemon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup raisins (optional)

1
Preheat the oven to 350 degrees, and butter a 10-inch springform pan.
2
Beat together the milk, farmers or ricotta cheese, creme fraiche, egg yolks, sugar, lemon zest and juice, vanilla, and salt in the bowl of an electric mixer or another large bowl.
3
Toss the flour with the raisins, if using, and add to the cheese mixture.
4
Beat the egg whites to stiff peaks in a clean bowl with clean beaters.
5
Gently fold them into the cheese batter in three batches.
6
Pour into the greased pan, and bake for 40 minutes, or until golden and firm in the center.
7
Allow to cool for at least 20 minutes before unmolding.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Butter for greasing the pan, 1/2 cup milk, 16 ounces farmers or ricotta cheese, 1 cup creme fraiche, and more.

Yes, Tarte au Fromage falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tarte au Fromage

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