Fromage blanc tart with berry topping using PDO huile d’olive de la Vallée des Baux-de-Provence

Preparation:

For the pastry: combine the flour, sugar and salt. Add the olive oil and then the egg and 2 tbsp. water to obtain a firm dough.

Shape into a ball, cover with cling film and refrigerate for 1 hr.

Roll out the dough and lay it into a greased springform pan. Prick the bottom of the pastry shell with a fork. Refrigerate.

For the filling: separate the egg whites from the yokes.

In a bowl, combine the fromage blanc, the cream, the egg yokes, the corn flour, the sugar, the vanilla sugar and the olive oil. Mix thoroughly.

Whisk the egg whites until they form peaks and fold them into the mixture. Pour the filling onto the pastry shell.

Bake for 40 minutes in an oven preheated to 200°C.

Allow to cool a little then remove from the pan and place on a rack to cool completely.

For the berry topping:

In a frying pan, cook the berries with the olive oil and the sugar for 10 to 15 minutes, then leave to cool.

Lay the berry topping onto the cold tart.

We advise you to use an intense-flavoured PDO olive oil from Vallée des Baux-de-Provence for its aromas of freshly-cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaves.

You can also use one the following PDO olive oils: Provence, Aix-en-Provence, Nîmes, Haute-Provence, Corse – Oliu di Corsica.