Yield: 4
| Measure | Ingredient |
|---|---|
| 50 grams | butter |
| 50 grams | caster sugar |
| 1 \N | egg yolk |
| 225 grams | soft hierro or curd cheese |
| 50 grams | flaked almonds |
| \N \N | grated rind and juice of ½ lemon |
| 2 \N | egg whites |
| 225 grams | shortcrust pastry |
| 1 \N | egg, beaten |
Pre-heat the oven to 180 C/Gas 4 Cream the butter and sugar until light and fluffy, then gradually beat in the egg yolk. Add the cheese, almonds and lemon rind and juice. Whisk the eggs whites until they form stiff peaks and fold them into the mixture.
Roll out the pastry and use it to line lightly greased tart tins, fluting the edges with your fingers. Fill with the cheese mixture. Brush the edges of the pastry with beaten egg and bake for 20 minutes until the filling is firm and golden-brown.
Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000