Ingredients for 6 servings:
For the dough:
For the filling:
- 200 g (1 1/3 cup) all purpose flour,
- 100 g (1/2 cup) cold margarine,
- 1 tablespoon vegetable oil,
- 1 tablespoon fine sugar,
- 1 dl (1/4 cup) cold water,
- pinch of salt.
- 500 g (1 lb) fromage blanc or 16 oz ricotta cheese, drained,
- 1 dl (1/3 cup) heavy cream or crème fraiche,
- 3 eggs at room temperature,
- 135 g (2/3 cup) fine sugar,
- 40 g (3 1/2 Tbsp) Maizena or corn starch,
- 1 lemon,
- pinch of salt.
1. Prepare the pastry dough: In a large bowl, blend with your fingers the flour, sugar, margarine, vegetable shortening and salt until mixture resembles fine bread crumbs. Add gradually the cold water, mixing until a crumbly dough begin to form, but do not overwork the dough. If the dough is crumbly add more water. If it is wet and sticky, sprinkle over a little more flour. Form the dough into a ball, dust it with flour and chill it, wrapped in wax paper, for 1 hour.
2. Preheat oven to 400 degrees F (200 C). Butter a 9-in (24 cm) deep-sided ovenproof china tart plate. On lightly floured board roll the pastry dough into a circle, and line the plate with it. Prick the bottom of the pastry shell all over with a fork and chill for 10 mn before baking.
3. Wash and dry the lemon and grate the rind in a bowl. Add and mix together the drained cheese, the cream, 3 egg yolks, Maizena, sugar and vanilla sugar.
4. Beat the egg whites with a pinch of salt to the stiff-peak stage and fold them gently into the cheese mixture with a spatula.
5. Pour the filling into the pastry shell and smooth the surface with a spatula. Bake for 40 minutes or until the filling is puffed and golden. Let the tart cool before serving.
Wine Pairing Tips:
Because this dessert is not overly sweet or fruity, it pairs best with more neutral whites such as Pinot Blanc, or even a sparkling Crémant if you wish to finish your meal on a fresher note.