Vic tart

Directions

Yesterday: Tomme cheese

1. Use fresh, raw milk, or gently 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. Mash the curd with a fork, or pulse it in a food processor (using a coarse grating attachment). 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 the filling onto the dough and 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 the baking dish. ≈ 3 min