I've been using this recipe for many years. The combination of lemony cheese and the rich shortcrust pastry really boost up my appetite.
This tart keep very well in the fridge. I kept the leftover in the fridge and reheat in the oven at 100'C for 5 minute, it's still very yummy.
For the shortcrust pastry: 8" tart pan 1 egg yolks + 1 tbsp cold water 110g plain flour 55g unsalted cold butter, diced 10g sugar powder pinch of salt
For the Cheese filling:
160g cream cheese
2 egg yolks
1 lemon zest
2 tbsp lemon juice
40g egg whites
2 tsp sugar
40g almond flakes
- Mix the eggs yolks with cold water stir with a fork until well combine.
- Place the flour, sugar powder into the bowl of a food processor, followed by the cold butter and the salt. Turn the processor on and pulse several times until the mixture resembles fine breadcrumbs.
- Add the egg yolk/water mixture and pulse again. Be careful not to overwork the pastry. Stop pulsing when the mixture has the consistency of chunky breadcrumbs.
- Turn the pastry out onto a clean, floured work surface and, with floured hands, bring together to make a dough, but don't knead.
- Shape into a flattened ball, wrap in cling film and refrigerate for about 30 minutes. You can keep the pastry at this stage for 2-3 days if not using it immediately.
- Remove the pastry from the fridge. On a clean, floured work surface, roll it out with a floured rolling pin until it's slightly larger than the flan ring. Using the rolling pin, lift the pastry and lay it over the flan ring.
- With your fingers, lightly press the pastry into the sides of the ring. Run a rolling pin over the top of the ring and pull away the excess pastry at the edges. Using your fingers, gently press the pastry up to slightly build up the height of the pastry at the edges. Prick the base of the pastry with a fork.
- Make a cartouche (a circle of greaseproof paper) slightly larger than the base of the flan tin and line the pastry case with it. Place some ceramic baking beans inside to weigh the pastry down. Place in the fridge to relax for about 20 minutes.
- Preheat the oven to 200C. Place the pastry in the oven and bake blind for about 20 minutes. Let it cool on a wire rack and make the cheese filling.
- Beat the cream cheese with sugar until well combine. Add the egg yolks one at a time and mix well. Gradually mix in the lemon juice and zest.
- In other the clean bowl, beat the egg whites and two tablespoon of sugar until peak forms.
- Fold the egg whites into the cream cheese mixture and fold in half of the toasted almond flakes.
- Pour the mixture into the tart and sprinkle over some almond flakes on top. Bake at 180'C preheated oven for 30 minutes.