Ingredients:
For the shortcrust pastry:
250g flour
125g
soft butter 1 pinch of salt
1 tablespoon sugar
1 egg yolk
50ml
cold water For the cottage cheese mixture:
500g of fromage blanc
3 eggs
100g of sugar
1 sachet of
vanilla sugar 20g of cornflour
100ml of cream
The zest of one lemon (optional)
Instructions:
Preparation of the shortcrust pastry:
In a bowl, combine the flour, sugar, and salt.
Add the softened butter, cut into pieces, and knead the dough with your fingertips.
Add the egg yolks and cold water, then knead until smooth.
Form a ball, cover with plastic wrap, and let rest in the refrigerator for 30 minutes.
Preparing the cottage cheese mixture:
Separate the egg whites from the yolks.
In a large bowl, whisk the egg yolks with the sugar and vanilla sugar until the mixture turns pale.
Add the cornstarch, crème fraîche, and cottage cheese and mix well.
Beat the egg whites until stiff peaks form and gently fold them into the mixture with a spatula.
Assembly and burning:
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