Recipes
Aussières Blanc
And French Cheesecake
Ingredients
- Shortcrust pastry
- 150 g flour
- 100 g butter
- 1 egg
- Pinch of fine salt
- 500 g fresh goat's cheese
- 4 eggs
- 100 g sugar
- 400 ml full fat milk
- 60 g potato flour
- 40 g flour
- Pinch of salt
For 4 persons Preparation time: 30 minutes | Cooking time: 20 minutes
- Sift the flour, place the soft butter and the egg in a well in the centre with the pinch of salt.
- Combine all of the ingredients, knead the dough a couple of times.
- Place in the fridge to rest.
- Mix the egg yolks with the caster sugar, add the goat’s cheese, milk, flour and potato flour, whisk until smooth.
- Line a tart shell with the shortcrust pastry, bake blind at 150°C, using greaseproof paper and dried beans to stop the pastry puffing up.
- Whisk the egg whites into peaks with the pinch of salt and then gently fold in the cheese mixture. Pour into the tart shell and bake at 165°C for twenty minutes.
