Yield: 10 servings
|4 cups||Cake flour|
|2½||Skicks sweet butter|
|16 ounces||Fromage blanc OR Farmer's cheese OR Ricotta cheese|
|¾ cup||Heavy cream|
|4 larges||Eggs, separated|
|dash||Fresh lemon juice|
|pinch||Fresh vanilla bean seeds OR|
|2 drops||To 3 drops vanilla extract|
|¾ cup||To 1 cup sugar|
|½ teaspoon||Ground cinnamon|
|1 teaspoon||Vanilla extract|
|Grated rind of 1/2 lemon|
SWEET PIE DOUGH
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