| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Pies, Desserts, Cheese |
10 |
Servings |
INGREDIENTS
| 4 |
c |
Cake flour |
| 5/8 |
c |
Sugar |
| 2 1/2 |
|
Skicks sweet butter |
| 1 |
|
Whole egg |
|
ds |
Fresh lemon juice |
|
pn |
Fresh vanilla bean seeds OR |
| 2 |
dr |
To 3 drops vanilla extract |
| 16 |
oz |
Fromage blanc OR Farmer's cheese OR Ricotta cheese |
| 3/4 |
c |
Heavy cream |
| 4 |
lg |
Eggs, separated |
| 2 |
tb |
Kirsch |
| 3/4 |
c |
To 1 cup sugar |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
ts |
Vanilla extract |
|
|
Grated rind of 1/2 lemon |
INSTRUCTIONS
SWEET PIE DOUGH
FILLING
DOUGH: Mix all ingredients well, without overworking dough. Allow dough to
rest 30 minutes before use.
Preheat oven to 375F. Roll out dough on floured surface and line the
bottom and sides of a 9-inch to 10-inch tart/pie pan with the dough. Beat
fromage blanc and cream together in a bowl; add egg yolks, sugar, cinnamon,
vanilla, kirsch, and lemon rind. Mix thoroughly until very smooth. Beat
egg whites until stiff and gently fold into the batter. Pour the batter
into the pastry-lined pan. Bake for 40 to 45 minutes, or until slightly
puffed and very brown. Cool tart completely, then chill for several hours
before cutting.
Per serving (10): 625 calories, 9 g protein, 35 g fat, 70 g carbohydrate,
231 mg cholesterol, 306 mg sodium
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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