To make the pastry, place the flour and icing
sugar in a food processor and mix. Add the butter
and process until the dough resembles fine breadcrumbs.
Add the egg yolks until the mixture forms a smooth round ball of dough.
Cover
in glad wrap and refrigerate for half an hour. Roll out the dough on a floured
surface and use to line a greased 30 x 11cm fluted loose bottomed tart pan,
and then return to the fridge for a further 30 minutes. Pre-heat your oven
to 180 degrees Celsius. Line your pastry shell with wax proof baking paper,
fill with lentils and bake for 10 minutes. Remove the lentils and cook for
a further 5 minutes.
Meanwhile mix the goat's milk cheese and cream
cheese in a processor with the scraped vanilla seeds,
rind and sugar. Blend until smooth, and then add
the egg yolks one at a time. Then stir in the cream.
Whisk the egg whites until you have a soft peak stage,
then fold into the cream cheese mixture. Pour the
mixture into the pastry case. Scatter the almonds
over bake for 20 minutes at 170 degrees Celsius.
Allow cooling and then dust with icing sugar and
serve with grilles nectarines [or you can use any
fresh fruit that is in season.]
To grill the nectarines, cut them into quarters,
dot with butter and sprinkle brown sugar on top.
Place under the griller and cook for 2-3 minutes.
Serve with the pan juices.
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