Tarte au Fromage
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon coarse salt
- 1 teaspoon Domino® Granulated Sugar
- 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
- ¼ to ½ cup ice water
- 1 1/3 cups Domino® Granulated Sugar
- 1 tablespoon plus 1 teaspoon all-purpose flour
- 2 1/3 cups (18 ounces) farmer cheese, room temperature
- 2/3 cup creme fraiche, room temperature
- 1 large egg yolk, plus 4 large egg whites, room temperature
- Heaping ¼ teaspoon coarse salt
- 1 ½ teaspoons pure vanilla extract
- 1 tablespoon plus 1 teaspoon unsalted butter, melted
In the bowl of a food processor, pulse together flour, salt, and sugar to combine. Add butter, and process until the mixture resembles coarse meal, about 10 seconds. With machine running, add ¼ cup ice water in a slow, steady stream through feed tube, just until dough holds together. Test dough by pinching a small amount; if it is still crumbly, add up to ¼ cup more ice water, a little at a time. Do not process more than 30 seconds.
Turn out dough onto plastic wrap and divide into 2 equal pieces. Place each piece in plastic wrap and flatten into a disk; wrap tightly. Refrigerate at least 1 hour before using. Dough may be stored, frozen, up to 1 month.
On a lightly floured work surface, roll out one chilled disk to a 12-inch round. Fit dough into a 9 ½-by-2-inch round fluted tart pan with a removeable bottom, pressing dough up to rim of pan. Freeze until firm, about 1 hour.
Preheat oven to 375 degrees with rack in middle position. Place tart pan on a baking sheet. Line pastry with parchment paper, pressing it into corners and edges, and weight with beans, rice, or pie weights. Bake until sides are golden, about 30 minutes. Remove paper and weights and continue baking until crust is light golden-brown, about 10 minutes more. Transfer to a wire rack to cool completely.
Preheat oven to 350 degrees with rack in the middle position. In a medium bowl, whisk together 1 cup sugar and flour. In a second medium bowl, whisk together farmer cheese, creme fraiche, egg yolk, salt, vanilla, butter, then sugar mixture, and stir to combine with a wooden spoon.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium until foamy. Raise speed to medium-high, and gradually add the remaining 1/3 cup sugar. Beat until medium glossy peaks form, about 4 minutes. Fold half the egg whites into cheese mixture to lighten, then fold in remaining egg whites.
Add filling to cooled tart shell and bake until just set (it should wobble when very lightly shaken), 45 to 55 minutes. Let cool, undisturbed, on a wire rack 1 hour. Tart is best served slightly warm but can also be served at room temperature.