Lemon fromage blanc tart

Prepare the pastry.

In the bowl of a food processor, mix the flour, butter, sugar, milk, vanilla sugar and salt. Form a ball of dough and wrap in cling film. Leave to rest for 1 hour in the fridge.
Roll out the pastry with a rolling pin and place in a 24 cm diameter tart tin.

Set aside and prepare the filling.

Preheat the oven to 180°C.

Separate the egg whites from the yolks and beat until stiff, adding a pinch of salt.
Set aside in a mixing bowl.
Mix the Alsace Lait Bibeleskaes plain, whole milk fromage blanc, egg yolks, caster sugar, vanilla sugar, cornflour and organic lemon zest until smooth.
Pour the mixture over the stiffly beaten egg whites, then gently fold in with a spatula.

Place a few pieces of candied lemon peel on the base of the tart, then ladle in the filling to spread it evenly.

Bake for 45 minutes at 180°C.
Leave to cool.

To serve, dust the tart with icing sugar and add a few pieces of candied lemon peel.

Enjoy! You're in for a treat!