Vic Tart

Directions

The night before: Tomme cheese

1. Use fresh, recently-milked milk, or warm cold milk in a water bath to a temperature of 30 °C. ⏱ ≈ 10 min
2. Add the egg white and let it rest for 1 hour. ⏱ 1 hr
3. Roughly break up the curd and place it in a colander to drain. ≈ 2 min
4. Let it rest for 1 hour, then refrigerate overnight. ⏱ 1 hr

On the same day: the filling

1. Crush the curd with a fork, or pulse it in a food processor (using a coarse grating disc). If it’s too firm, add a little milk and flour. ⏱ ≈ 10 min
2. Add the eggs, sugar, and vanilla, mixing well after each addition. ≈ 4 min

Assembly and cooking

1. Preheat the oven to 220-250 °C and grease a baking tin with the shortcrust pastry. ⏱ ≈ 10 min
2. Pour evenly distribute the filling, spread it over the dough and then bake in a very hot oven. ⏱ ≈ 35 min
3. Bake for 45 to 60 minutes. ⏱ 1 hr
4. Carefully remove the still-warm pie from its dish. ≈ 3 min