1 Dozen fresh plums
1 c Brandy
1 lb Fresh Fromage Blanc
1 c Sugar
2 Egg yolks
1/4 c Heavy cream
2 tb Flour
1 tb Fresh lemon juice
1 ts Pure vanilla extract
1 Pastry shell; unbaked
-(10-inch
; tart)
1 c Sweetened whipped cream
8 Sprigs fresh mint
Preheat the oven to 350 degrees F. Slice the plums in half. Place in a
shallow baking dish and pour the brandy over the plums. Cover with plastic
wrap and refrigerate for 2 hours. In a food processor, fitted with a metal
blade, add the cheese. Process until smooth. Add the sugar and process
until incorporated. With the machine running, add the eggs, one at a time.
Add the cream, flour, lemon juice and vanilla. Process until smooth. Place
the plum halves over the pastry shell. Pour the cheese mixture over the
plums and spread evenly. Place in the oven on the bottom shelf. Bake until
the tart is set, about 40 minutes. If the top starts to brown, place a
piece of aluminum foil over the top of the tart to prevent browning. Remove
from the oven and cool completely. Slice into 8 individual servings and
garnish with whipped cream and mint.
Yield: 8 servings
Yields
1 servings