Tarte Viennoise

Tarte Viennoise

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Servings: 4
Calories: 334


  • 4 oz flaky pastry
  • 6 oz cream cheese sieved, or soured cream
  • 1 egg separated
  • 2 oz caster sugar
  • 2 tablespoons rum or brandy
  • 1 egg white
  • caster sugar for sprinkling

To Decorate

  • fresh or canned apricot halves
  • jam glaze
  • whipped cream


  • Roll out the dough and use to line an 18 cm ( 7 inch) flan tin.
  • Mix together the cream cheese or soured cream, egg yolk, sugar and rum or brandy. (If very stiff, if using cream cheese - add a little cream.)
  • Beat the 2 egg whites until stiff and fold into the creamed mixture.
  • Spoon into the flan case and smooth the top. Sprinkle with a little caster sugar.
  • Bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 30 minutes. Cool.
  • When cool, place apricot halves over the filling and spread with jam glaze.
  • Decorate with whipped cream. Serve warm or cold.
Calories: 334 kcal
Carbohydrates: 36 g
Protein: 8 g
Fat: 16g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 88 mg
Sodium: 165 mg
Potassium: 189 mg
Fiber: 3 g
Sugar: 16 g
Vitamin A: 633 IU
Calcium: 58 mg
Iron: 1 mg
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