Recipe Alsatian Cheese Tart

To prepare this dish

Ingredient list

Shortcrust pastry

354 g Elle & Vire gourmet butter 82% fat
8 g salt
10 g sugar
98 g milk
39 g egg yolks
491 g plain flour (T55, approximately 11% protein)

Redcurrant, strawberry and cranberry confit

315 g red currant purée
109 g strawberry puree
68 g sugar (1)
6.8 g pectin NH
96 g cranberries
3 g lemon zest
68 g sugar (2)
21 g lemon juice

Blackcurrant and blueberry confit

258 g blackcurrant puree
258 g blueberry puree
112 g sugar (1)
8.2 g pectin NH
23 g sugar (2)
48 g lemon juice

Alsatian Cheese Tart filling

178 g French cream cheese
75 g Cooking cream sour taste
103 g sugar (1)
82 g egg yolks
8 g orange zest
62 g Grand Marnier
411 g milk
27 g corn starch
27 g Pastry cream powder
123 g egg whites
103 g sugar (2)

Cream egg wash

60 g egg yolks
45 g milk
45 g Excellence whipping cream 35% fat

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

French cream cheese

Cooking cream sour taste

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Shortcrust pastry

   Combined the softened butter, salt and sugar. Add the flour and stir just to combine. Then add the egg yolks and milk without overworking the dough. Place in the refrigerator.

2. 2

   Redcurrant, strawberry and cranberry confit

   Chop the cranberries coarsely with a knife. Heat the fruit purées to 40°C. Add the combined pectin and sugar (1). Bring to a boil, then add the chopped cranberries, lemon zest, and sugar (2). Bring back to the boil, then add the lemon juice.
3. 3

   Blackcurrant and blueberry confit

   Heat the fruit purées to 40°C. Add the combined pectin and sugar (1). Bring to a boil, then add the sugar (2). Bring back to the boil and add the lemon juice.

4. 4

   Alsatian Cheese Tart filling

   Heat the milk (1) and citrus zest and pour over the previously combined sugar, custard powder, cornstarch, and milk (2). Bring to a boil, add the cream cheese, the cream, then blend with an immersion blender. Meanwhile, beat the egg whites until stiff with the sugar. Combine the two mixtures while warm. Whip lightly.

5. 5

   Cream egg wash

   Combine all ingredients and set aside in the refrigerator.

6. 6

   Shaping and baking

   Roll the pastry out to a thickness of 3.5 mm. Let rest in the refrigerator. Cut into 60 x 4 cm strips. Press into buttered Ø18 cm rings. Seal the seams with egg white. Level off. Cut out Ø19 cm circles and place them inside the rings, pressing down gently to seal the bases and the sides. Let rest for at least 1 hour in the refrigerator.

   
   Blind bake on Silpain mats in a 170°C convection oven for 25 minutes. Let cool.

   
   Spread 200 g of confit in the bottom of the tart shell. Pipe 350 g of the cheese filling on top and smooth the top into a dome shape. Spray the top and sides of the tart shell with a thin coating of the egg wash.

   
   Bake in a 220°C convection oven for 1 minute (damper open) then lower the temperature to 160°C and continue baking for 19 minutes (internal temperature 62-64°C maximum). Let cool. Place a Ø16 cm disc in the centre of the surface and sprinkle around the edges with icing sugar.

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