Thin-Crusted Fromage Blanc Tart

Credit: Mathilde de l'Ecotais

With wild strawberries, lime-vanilla sorbet

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Step 1: Preparing the shortbread dough

Soften the butter together with salt. Combine confectioners’ sugar, the almond and sugar mixture, vanilla, eggs, and 1 3/4 ounces (50 g) flour. Gradually add the remaining flour. Chill for at least 2 hours, use a sheeter to roll the dough into a sheet 1/10 inch (2.25 mm) thick, then line the 2 3/4 inches (7 cm) tart pans. Bake the tart crusts in a pre-heated oven at 300°F (150°C) until golden.

Step 2: Making the fromage blanc filling

Whisk together fromage blanc, eggs, grated rinds, and sugar. Set aside.

Fill the tarts crusts two-thirds full with the filling and bake at 285°F (140°C) for 3 to 4 minutes. Remove from the baking pans and let cool.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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