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Tarte Au Fromage Blanc
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8
Dozen fresh plums
Cup Brandy
Pound Fresh Fromage Blanc
Cup Sugar
Egg yolks
/4 Cup Heavy cream
Tablespoon Flour
Tablespoon Fresh lemon juice
Teaspoon Pure vanilla extract
Pastry shell; unbaked (10−inch tart)
Cup Sweetened whipped cream
Sprigs fresh mint
Preheat the oven to 350 degrees F. Slice the plums in half. Place in a
shallow baking dish and pour the brandy over the plums. Cover with plastic
wrap and refrigerate for 2 hours. In a food processor, fitted with a metal
blade, add the cheese. Process until smooth. Add the sugar and process until
incorporated. With the machine running, add the eggs, one at a time. Add the
cream, flour, lemon juice and vanilla. Process until smooth. Place the plum
halves over the pastry shell. Pour the cheese mixture over the plums and
spread evenly. Place in the oven on the bottom shelf. Bake until the tart is
set, about 40 minutes. If the top starts to brown, place a piece of aluminum
foil over the top of the tart to prevent browning. Remove from the oven and
cool completely. Slice into 8 individual servings and garnish with whipped
cream and mint.
Yield: 8 servings
Tarte Au Fromage Blanc
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