Glazed strawberry tart with fromage blanc

This tart has strawberries layered onto a fromage blanc filling and is glazed with a rum and raspberry jelly.

 

For 8 : Pastry: 200g plain flour 80g sugar 120g chilled butter 1 pinch of saltl 4 tbsp cold milk flat tin 28cm in diameter Filling: 4 fleaves gélatine 2 lemons 400g fromage blanc à 40% 200g whipping or double cream 2 tbsp white rum 120g caster sugar Fruit topping: 500g strawberries 2 tbsp rum 160g de gelée de framboises

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

Préparation time: 30 -60 min. 
Cooking time: 30 min. 
Resting time: 4h. 

1. Pastry:
   Mix the flour, salt and sugar and, with your fingertips, rub in the butter cut into small pieces till the mixture resembles breadcrumbs (in a mixer this will take about 2mins).
   Add the cold milk and work in till the dough forms a ball (1min in a mixer).  Leave to rest for 30mins in a cool place. Pre-heat oven to 160° using the convection setting.  Roll out the pastry to the size of the flan tin on a sheet of baking parchment. Turn the pastry into the tin using the paper.  Prick the base with a fork.  Cover the pastry with tinfoil, shiny side down, pressing down well, and bringing it up the sides and over the edge so that the pastry is completely covered.  This will prevent the pastry forming bubbles as it cooks.
2. Cook for about 30mins according to your oven.  The pastry should be cooked to a golden colour.
   
3. Filling:
   Place a high-sided bowl in the freezer for the whipped cream.  Soak the gelatine leaves in a bowl of cold water till soft.  Heat the juice of the 2 lemons with 120gr sugar without boiling.  Once the sugar has dissolved, take off the heat, wait till the temperature has dropped a little and then add the drained gelatine and the rum.  Allow to melt , beating with a small whisk, then add to the fromage blanc. Whip the cream in the chilled bowl and blend carefully into the fromage blanc mixture using your whisk.  When well-blended, turn the mixture into the cooled pastry shell and smooth the surface with a spatula.  Place in the fridge for 2hrs minimum.
4. Topping:
   Wash and hull the strawberries, drain well and cut into halves or quarters depending on their size (see photo).  Set aside.  Spoon the raspberry jelly into a small pan, melt and remove from heat.  Add the rum, mixing well.  Leave to cool.  When the cream and cheese filling has stiffened, remove the tart from the fridge, and brush over half the raspberry jelly.  Arrange the strawberries on top to completely cover the filling.  Glaze with the remaining jelly, using a brush.  As it cools, the jelly will set, thereby preventing the fruit from coming away when you cut the tart.

 

  

 

If you use ready-whipped cream, avoid the fat-reduced version.  Leave out the sugar in the filing as bought Chantilly already contains sugar.