"My mom, Dominique, used to make this all the time when I was little. I loved the raisins and the almonds! Since she used to cook without a recipe, the first time I made this, it was a total catastrophe. I’ve made it dozens of times since then, and whenever I go home, there’s always one in the oven. Just smelling it sends me to my happy place.”
- 300 g of puff pastry
- 1 kg of fromage blanc (40% fat)
- 160 g of superfine sugar
- 5 eggs (250 g)
- 25 g of cornstarch
- 50 g of raisins
- 30 g of slivered almonds
Instructions
Preheat the oven to 170 °C (th. 6). Timing and temperatures may need to be adapted, depending on your oven. Roll out the puff pastry and place it into a tart mold. Prick it with a fork, then bake it for 30 minutes.
While the tart shell bakes, whisk the fromage blanc, the superfine sugar, the eggs, the cornstarch, and the raisins together.
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