Alsatian tart

This cheese tart turns out well every time I make it, especially because it doesn't exactly resemble American cheesecake, nor is it like the cheesecakes we have here. It's somewhere in between – creamy yet light, with a thin crust and a hint of lemon. I've tested the recipe several times, and these proportions really work without any hassle. What I love most is that I don't have to improvise anything – everything is clear.

Quick Info

Total time: about 2 and a half hours (including cooling)
Preparation time: 30 minutes
Baking time: 40-50 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: cheese tart, similar to cheesecake

Ingredients

For the dough:
250 g flour
125 g butter
40 g sugar
1 packet vanilla sugar
zest of one lemon (preferably organic)
5 tablespoons cold milk
a pinch of salt

For the filling:
500 g quark cheese (or creamy cottage cheese)
250 g crème fraîche (30% fat sour cream)
4 eggs
150 g flour
250 g sugar
2 packets vanilla sugar
a pinch of salt

Instructions

1. The Dough
1.1. In a bowl, combine the flour, salt, and sugar.
1.2. Add the vanilla sugar and lemon zest.
1.3. Cut the cold butter into cubes and add it on top.
1.4. Mix quickly with your fingers, without overworking it – it should remain slightly crumbly.
1.5. Gradually add the cold milk, knead briefly until the dough comes together. If it's too tough, add 1-2 more tablespoons of milk.
1.6. Form a ball, wrap it in foil, and refrigerate for about an hour.

2. The Filling
2.1. In a bowl, mix the flour, sugar, vanilla sugar, quark cheese, crème fraîche, and egg yolks. Blend with a spatula or a mixer on low speed.
2.2. Separately, beat the egg whites until stiff with a pinch of salt.
2.3. Gently fold the egg whites into the cheese mixture with a spatula.

3. Assembly
3.1. Remove the dough from the fridge and roll it out on a floured surface.
3.2. Shape it into a round form, slightly larger than the baking pan – to cover the edges as well.
3.3. Transfer the dough to a greased or parchment-lined pan, pressing it into the bottom and sides.
3.4. Pour in the filling and level it out.

4. Baking
4.1. Preheat the oven to 180°C.
4.2. Place the tart in the oven and bake for 20-30 minutes at 180°C.
4.3. Then reduce the temperature to 150°C and bake for another 20 minutes.
4.4. Turn off the oven and let the tart cool slowly inside to prevent cracking on the surface.

5. Cooling and Serving
5.1. Once it reaches room temperature, refrigerate the tart for a few hours to firm up so you can cut nice slices.
5.2. Before serving, you can dust it with powdered sugar.

Why I Make This Recipe Often

It's not complicated, the result is balanced, neither too sweet nor heavy. I can prepare everything in advance, and the taste remains good even after a day or two in the fridge. The tart works for both a special meal and a weekend snack.

Tips and Variations

Tips

I use the creamiest cheese possible to ensure the filling doesn't turn out dry.
I don't overmix after adding the egg whites to keep it fluffy.
If the dough tears when transferring to the pan, I patch it up directly there; it won’t affect the final result.
I don’t skip the cooling time in the oven – it really helps with the texture on top.

Substitutions

You can use well-drained cottage cheese if you don't have quark, but it should be as smooth as possible.
Crème fraîche can be replaced with rich sour cream (at least 30% fat), but the texture will be slightly different.

Variations

You can add raisins, cranberries, or other dried fruits to the filling.
The tart can also be served with fruit or chocolate sauce, but I prefer it plain as it is sweet enough.

Serving Ideas

Dust with powdered sugar before serving.
Serve with berry sauce, caramel, or chocolate, as preferred.
Cut cold, it comes out the cleanest at the edges.

Frequently Asked Questions

Can I use a different pan than a round cake pan?
Yes, you can also use a rectangular pan, but adjust the baking time and check that the crust isn’t too thin.

Can the tart be made with store-bought cottage cheese?
Yes, but it needs to be well-drained and as smooth as possible. If it's too grainy, the final texture will be more rustic.

If I don't have crème fraîche, what can I use?
You can use sour cream with at least 30% fat. Liquid cooking cream won’t work.

How sweet is the tart?
It's sweet, but not overly so. If you want less sugar, you can reduce the amount in the filling a bit.

Nutritional Values

Approximately, one slice (out of 12): about 340 kcal, 17 g fat, 36 g carbohydrates, 8 g protein. The value varies depending on the cheese used and the thickness of the crust. The tart is not dietetic, but it is filling and does not contain vegetable fats or artificial ingredients.

Storage and Reheating

It can be stored in the fridge, covered, for up to 3 days. It should not be reheated – it is served cold or at room temperature. If left uncovered for too long, the crust will become soggy. It can be sliced the next day without any issues.

First, we prepare the tart dough: mix the flour with salt and sugar in a bowl, add lemon zest and diced butter, and mix gently with your hands. Finally, add the milk and knead until you get a homogeneous dough - if the dough is too hard, you can add a tablespoon or two of milk. Wrap the dough in plastic wrap and refrigerate for about an hour. For the filling: mix flour with sugar, vanilla sugar, cheese, sour cream, and egg yolks in a bowl until well combined. Separately, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the beaten egg whites into the cheese mixture using a spatula. Roll out the dough on a floured surface, shaping it into a round form to fit a cake pan, including the sides. Place the dough in a greased cake pan or one lined with parchment paper, pressing it down if needed, then pour in the filling and smooth it out. Bake the tart for 20-30 minutes at 180 degrees Celsius, then another 20 minutes at 150 degrees Celsius. To prevent cracking on the surface, it’s best to let it cool in the oven and then at room temperature, after which refrigerate until serving. Before cutting, you can dust it with powdered sugar. Enjoy your meal! You can add raisins or cranberries to the filling if you like. You can top it with a fruit sauce, caramel, or chocolate when serving, but I warn you that the tart is quite sweet.

 Ingredients: For the dough: 250 g flour 125 g butter 40 g sugar 1 packet of vanilla sugar grated zest of one lemon (organic if available) 5 tablespoons cold milk a pinch of salt For the filling: 500 g quark cheese (a type of creamy cottage cheese) 250 g crème fraîche (30% fat sour cream) 4 eggs 150 g flour 250 g sugar 2 packets of vanilla sugar a pinch of salt

 Tags:  cheese tart alsatian tart