This tart consists of a shortcrust pastry that melts in your mouth, filled with a semolina and fromage blanc custard flavored with lemon. A light and refreshing tart.
INGREDIENTS
Dough
200g of flour
60g of softened butter
30g of oil
30g of sugar
1 pinch of salt
30g of fermented milk
Device
Semolina cream
500ml of milk
Zest of two lemons
½ tsp of salt
65g of durum wheat semolina
100g of sugar
Other components of the device
200g of cottage cheese
50ml of lemon juice
2 eggs
For decoration
Strips of lemon zest
STEPS
1Prepare the dough Rub together the flour, salt, sugar, butter, and oil until the mixture resembles coarse breadcrumbs. Incorporate the buttermilk, then gently bring the dough together without kneading. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2/ Roll out the dough between two sheets of cling film, line a 25cm diameter tart tin with it and freeze for 30 minutes. Blind bake the base for 15 minutes in a preheated oven at 180°C.
3/ Prepare the semolina cream Bring the milk to a boil with the salt and lemon zest, add the semolina and stir constantly over low heat with a wooden spatula until the cream thickens, add the sugar, stir, then let it cool slightly.
4/ Prepare the flan mixture Beat together the cottage cheese, lemon juice and eggs, incorporate the semolina cream and mix everything well.
5/ Spread the mixture in the bottom of the pie.
6/ Bake the tart for 30 minutes in an oven preheated to 170°C.
7/ Allow the tart to cool slightly, then refrigerate for at least two hours before serving.
