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Lemon Tartlets With Le Couventine

Lemon Tartlets With Le Couventine

6 portions


  • 300 ml (1 1/4 cup) graham cracker crumbs
  • 30 ml (2 tbsp.) sugar
  • 60 ml (1/4 cup) butter, melted
  • 1 container (150 g or 5 oz) of Le Couventine cheese
  • 125 ml (1/2 cup) sugar
  • Zest and juice of 2 lemons
  • 250 ml (1 cup) 35% whipping cream


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  • Preheat oven to 180°C (350°F).
  • In a bowl, mix the crumbs with 30 ml (2 tbsp.) of sugar and the butter.
  • Press the mixture into the bottom of 6 individual tartlet pans 2.5 cm (3 in).
  • Bake for 10 minutes. Let cool down.
  • In a bowl, beat the cheese with 125 ml (1/2 cup) of sugar with an electric mixer until creamy.
  • Add the lemon zest and juice.
  • Beat the cream, and add to the cheese mixture.
  • Pour the mixture into the tartlets crusts. Serve.


You can use these cheeses for this recipe


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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