Fromage blanc tart

• Produce

  • 1 Lemon, Zest of

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 pinch Cardamom, ground
  • 1 pinch Cream of tartar
  • 1/4 tsp Nutmeg
  • 1/3 cup Sugar
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Your favorite pastry crust

• Other

  • 420 g Rams (3 packs of plain stonyfield petite creme (or fromage blanc

Found on localmilkblog.com

Description

Ingredients

• 2 eggs at room temperature, separated
• 1/3 cup sugar
• 420 grams (3 packs) of plain Stonyfield Petite Creme (or fromage blanc)
• 1/4 teaspoon nutmeg
• pinch of ground cardamom
• 1 teaspoon vanilla extract
• zest of one lemon
• pinch of cream of tartar
• your favorite pastry crust, i like the one Ive cut & pasted below

Directions

• Heat the oven to 350°F.
• Roll out your pastry crust and place in two spring-form 4.5x2 tart pans with the crust. Prick the bottom with a fork and pop in the fridge while you mix up the filling.
• In a medium mixing bowl combine the egg yolks and sugar. Whisk until pale yellow and light. Stir in the petite creme, nutmeg, cardamom, vanilla, and the lemon zest.
• In another bowl (or with a mixer) whisk the egg yolks with the pinch of cream of tartar until stiff peaks form.
• Gently fold the whites into the petite cream mixture with a spatula until combined. Be careful to fold and not stir. You dont want to deflate the egg whites completely, just combine them into a light batter.
• Pour the mixture into the crusts, to the top. Depending on the size of you eggs you might have leftover batter, discard or make a mini in a muffin tin if you do.
• Bake for 25-30 minutes until puffed, golden, and set in the middle. Remove from oven, allow to cool fully, remove pan, slice and serve!