Alsace sweet cheese tart

1. 1

   Begin by gently warming the raisins and kirsch together without boiling. Set aside to steep for at least 1 hour while you prepare and bake the tart.

2. 2

   For the pastry, blend the 120 g butter, 34 g egg yolk and 30 g icing sugar into a paste. Add the 200 g flour briefly, then bring together gently into a dough.

3. 3

   Roll the pastry out to the thickness of a pound coin and lay in the base of a 24cm/9½in springform round cake tin. Chill in the fridge for 30 minutes.

4. 4

   Preheat the oven to 200C/180C Fan/Gas 6. Wrap the base of the tart tin in a double layer of kitchen foil to make it watertight. Prick the base all over and bake for 15-20 minutes. Set aside to cool.

5. 5

   Reduce the oven temperature to 170C/150C Fan/Gas 3.

6. 6

   Separate the 3 whole eggs. Beat their yolks with the 100 g caster sugar and vanilla, then mix in the fromage frais and crème fraîche. Reserve the 3 whites for the next step.

7. 7

   Whisk the egg whites to stiff peaks and fold through the mixture. Tip into the tart tin.

8. 8

   Half-fill a roasting tin with boiling water to make a bain-marie. Place the tart tin inside and bake in the bain marie for 40-60 minutes until just set.

9. 9

   Slice the tart and serve with the kirsch-soaked raisins spooned over it.

Per 100 grams

Nutrition values are estimates. - means data is unavailable.