French Quark Tart (Cheesecake)

Ingredients

• 200g all-purpose flour
• 100g cold butter, cubed
• 50g powdered sugar
• 1 egg (for the dough)
• 500g Fromage Blanc (quark), 20% fat
• 150g granulated sugar
• 3 eggs (for the filling), separated
• 1 EL cornstarch
• 1 lemon zest
• 1 TL vanilla extract
• Prise salt

Instructions

1. For the dough, quickly knead flour, cold butter, powdered sugar, and the egg into a smooth dough. Wrap in cling film and let rest in the refrigerator for 30 minutes.
2. Preheat the oven to 180°C (350°F). Roll out the dough on a floured surface and line a tart pan (approx. 24 cm diameter) with it. Prick the bottom several times with a fork.
3. For the filling, mix Fromage Blanc, sugar, egg yolks, cornstarch, lemon zest, and vanilla extract thoroughly.
4. Whisk the egg whites with a pinch of salt until stiff peaks form, then gently fold into the Fromage Blanc mixture.
5. Pour the filling onto the prepared pastry base and smooth it out.
6. Bake the tart in the preheated oven for 50-60 minutes, until the surface is golden brown and the filling is set. If the surface browns too quickly, cover it with aluminum foil.
7. Let the tart cool slowly in the oven with the heat turned off and the door slightly ajar, to prevent cracking. Let cool completely before serving.

Nutrition