Silverton | silvergrille.com
Chef Jeff Nizlek
Raspberry Fromage Blanc Tart
Makes: 8-10 servings | Cook time: 45 minutes, plus 2 hours chill time
Purchased pastry dough
photo by Carrie Minns
Press pastry into 9-inch tart pan with removable bottom. Freeze for 15 minutes, or refrigerate for 30 minutes, or until firm.
Line pie shell with foil; fill with pie weights or dried beans. Bake the tart in the bottom third of a 400°F oven for 15 minutes. Remove weights and foil. Bake for 3 to 5 minutes longer or until light brown. Transfer to rack; let cool.
In large bowl, beat Fromage Blanc until smooth. Beat in sugar until fluffy. Beat in eggs, 1 at a time, scraping down bowl occasionally. Beat in cream, orange rind, and vanilla. Scrape into tart shell. Sprinkle with raspberries. Sprinkle with powdered sugar.
Bake on baking sheet in centre of 325°F oven for 20 to 25 minutes or until centre no longer jiggles when shaken. Let cool on rack. Refrigerate until chilled and firm, 2 hours. (Make-ahead: Cover with waxed paper; refrigerate for up to 24 hours.)