brebis-lacaune

The Flaune: a custard tart with ewe curds


 
Nombre de personnes : 6 people
Temps de préparation : 30 minutes
Informations pour la cuisson : Around 45minutes at 160°C
Difficulté : Easy
Coût : Medium
Ingredient(s) :
  • 1kg (2.2lb) recuite
  • 5 or 6 eggs
  • 250g powdered sugar
  • A pinch of salt
  • Orange blossom
  • A shortcrust
Receipt :

Roll out the shortcrust in the pie plate, and leave it aside that it will not remove during cooking.

Knead the recuite, mix it with the eggs, sugar and salt. Flavour with orange blossom. Blend the mixture.

Cover the shortcrust, and fill in almost to the brim. Cook around 45 minutes in a preheat oven to 160°C – 320F.

Take out your flaune when it begins browning.