Creme Fraiche Filling

Creme Fraiche Filling
3 4-by-14-inch tarts

For a New Orleans-style twist on this creme fraiche filling, replace half the regular cream cheese with the Creole variety, which has a thick layer of cream on top and a slightly liquid layer on bottom; drain it before using, if desired.


  • Two 8-ounce packages cream cheese, room temperature

  • 8 ounces creme fraiche

  • 1 cup confectioners' sugar

  • 1 teaspoon pure vanilla extract


  1. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until soft In a separate bowl, whisk creme fraiche with a balloon whisk until it holds soft peaks.

  2. Whisk a third of the creme fraiche into cream-cheese mixture to lighten. Fold in remaining creme fraiche while gradually sifting the confectioners' sugar over the top; fold just until combined. Cover with plastic wrap; place in refrigerator until ready to use, up to 2 hours.

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