Stephen Smith (France) Ltd

[miss Brittany]

Serves 6
225 g rich shortcrust pastry
A little beaten egg
350 g fromage blanc (soft fresh cheese or ricotta cheese)
3 eggs
150 ml double cream
85 g caster sugar
Finely grated zest 3 large lemons

1. Roll out the pastry fairly thinly and use to line a 23 cm fluted flan tin. Trim off the excess pastry, and pinch up the edges neatly all the way around.
2. Prick the base of the pastry case at regular intervals. Brush the pastry rim evenly with beaten egg. Line with greaseproof paper and baking beans and bake “blind” at 200 C, 400 F, Gas Mark 6, for 10 minutes.
3. Meanwhile, prepare the filling: beat the fromage blanc with the eggs, cream, caster sugar and lemon zest.
4. Remove the greaseproof and baking beans from the part-baked pastry case and brush the rim once again with beaten egg. Spoon or pour the filling evenly into the pastry case and dust the surface with icing sugar.
5. Return the tart to the oven, reducing the temperature to 190 C, 375 F, Gas Mark 5, and bake for a further 30 to 35 minutes until golden and set.
6. Serve either warm or cold, cut into wedges and dusted with icing sugar. The tart is wonderful served with fresh strawberries or raspberries.