Yield: 10 servings
|150 grams||(5oz) flour|
|40 grams||(1«oz) caster sugar|
|1 tablespoon||Vanilla sugar|
|500 grams||(1lb) curd cheese|
|1||Lemon, grated rind of|
|Raspberry or strawberry|
|40 grams||(1«oz) ground almonds|
|100 grams||(3«oz) butter|
|210 grams||(7«oz) icing sugar|
|200 millilitres||(7 fl oz) crme frache|
|60 grams||(2oz) flour pure|
To Drink: - Sweet white wine or white port Level of Difficulty: Medium difficult Preparation Time: 1« hours + resting time Prepare in Advance: Yes Make the dough. Mix together all the ingredients, except the egg yolk, until the mixture resembles fine breadcrumbs. Add the egg yolk and quickly work into the dough. Set aside in the fridge to rest for at least 1 hour.
Preheat the oven to 200øC/400øF/Gas Mark 6. Roll out the dough and use to line a high-sided, loose-bottomed cake tin. Prick the base with a fork. Bake the dough shell blind for 10 mins.
Make the filling. Separate the eggs. Press the curd cheese through a sieve.
Mix together all the ingredients, except the egg whites. Beat the egg whites to form stiff peaks and fold them into the mixture. Pour the filling into the dough shell.
Bake for approximately 40-50 mins, until the mixture feels firm.
Cover with foil if the top starts to brown before the filling has cooked.
Serve cold with a pure of strawberries or raspberries.
Posted by : Sue Rykmans.
Submitted By SUE RYKMANS On 10-18-94