👨‍🍳 Instruktioner

1. 1

   For the crust, combine flour, 50g sugar, and a pinch of salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and ice water, mixing until just combined to form a dough. Wrap in plastic and chill for 30 minutes.

   💡 Proffstips: Don't overwork the dough.
2. 2

   Preheat oven to 180°C (350°F). Roll out the dough and line a 24cm (9-inch) tart pan with a removable bottom. Prick the base with a fork and blind bake for 15 minutes.

   ⏱️ 15 minutes
3. 3

   In a large bowl, whisk together the fromage blanc, 150g sugar, eggs, vanilla extract, and lemon zest until smooth.

   💡 Proffstips: Ensure the fromage blanc is at room temperature for easier mixing.
4. 4

   In a small bowl, whisk the cornstarch with a tablespoon of water to form a slurry, then whisk it into the fromage blanc mixture.

   💡 Proffstips: This helps to bind the filling and prevent cracking.
5. 5

   Pour the filling into the pre-baked tart shell. Bake for 50-60 minutes, or until the edges are set and the center is just slightly wobbly. The tart will continue to set as it cools.

   ⏱️ 50-60 minutes

   💡 Proffstips: If the crust starts to brown too quickly, cover the edges with foil.
6. 6

   Let the tart cool completely in the pan on a wire rack before refrigerating for at least 2 hours. Serve chilled.

   💡 Proffstips: Chilling is crucial for the texture and flavor to develop.