Caramelized White Cheese Tart

Preparation

Step 1: Prepare the shortcrust base

Preheat the oven to 350°F (180°C). Roll out the shortcrust pastry into a buttered 9-inch tart pan. Prick the bottom with a fork, line with parchment paper and baking weights, then blind bake for 15 minutes.

Remove the paper and weights, then bake for 5 more minutes until golden. Let cool on a wire rack. This step is crucial to prevent the crust from getting soggy with the cheese filling.

Step 2: Make the white cheese filling

In a large bowl, whisk the fromage blanc with the sugar, cornstarch and a pinch of salt. Add the eggs one at a time, mixing vigorously after each addition. Incorporate the heavy cream and vanilla extract.

Mix until perfectly smooth and homogeneous, with no lumps. Keep chilled while you prepare the caramel.

Step 3: Make the salted caramel

In a thick-bottomed saucepan, melt the butter over medium heat. Add the powdered sugar and stir with a wooden spoon. Cook until you get an amber caramel (340°F / 170°C on a thermometer).

Remove from heat and slowly pour in a drizzle of heavy cream — be careful of splatters. Whisk vigorously to obtain a smooth caramel. Let cool for 5 minutes.

Step 4: Assemble the tart

Pour three-quarters of the warm caramel over the pre-baked crust, spreading it evenly with a spatula. Reserve the remaining caramel for the final topping.

Gently pour the white cheese filling over the caramel. Bake at 320°F (160°C) for 30 to 35 minutes. The tart is done when the center still jiggles slightly — it will continue to set as it cools.

Step 5: Glaze and caramelize

Let the tart cool for 20 minutes at room temperature. Gently reheat the reserved caramel and drizzle it over the top of the tart. Tilt the pan to spread the caramel evenly.

Use a kitchen torch or place the tart under the broiler for 2 to 3 minutes to make the caramel bubble slightly. Be careful not to burn the cheese filling.

Step 6: Chill and serve

Let the tart cool completely at room temperature (about 1 hour), then refrigerate for at least 3 hours. The cold rest is essential for the tart to hold perfectly when sliced.

Remove the tart from the refrigerator 15 minutes before serving. Garnish with chopped nuts or extra caramel drizzle if desired. Serve in generous slices, accompanied by black tea or coffee for a perfect autumn dessert.