Categories: May

Ingredients

• 225g plain flour
• 40g icing sugar, plus extra to dust
• 125g unsalted butter, chilled
• 2 eggs, separated, plus 2 egg yolks
• 250g soft goat's cheese
• 250g cream cheese
• 125g caster sugar
• grated zest of 1/2 orange
• 1/2 tsp vanilla extract
• 2 tbsp double cream
• 2 tbsp flaked almonds

Directions

1. To make the pastry, put the flour and icing sugar in a processor and process for a few seconds to combine. Add the butter and process until it is the consistency of fine breadcrumbs. Add the 2 egg yolks and process until it forms a smooth ball. Cover and refrigerate for 30 minutes.

2. Roll out the pastry on a floured board and use to line the base and sides of a greased 30 × 11cm fluted loose-bottomed tart tin. Refrigerate for a further 30 minutes.

3. Preheat the oven to 180˚C/fan 160˚C/gas 4. Line the pastry shell with baking paper, fill with baking beans or rice and blind-bake for 10 minutes. Remove the paper and beans and cook for a further 5 minutes. Leave the oven on.

4. Meanwhile, place the goat’s cheese and cream cheese in a processor with the sugar, orange zest and vanilla extract. Process until smooth. Add the egg yolks one at a time, then stir in the cream.

5. a clean bowl, whisk the egg white until soft peaks form, then fold into the cheese mixture. Pour into the tart shell and scatter the almonds over the top. Reduce the oven temperature to 160˚C/fan 140˚C/gas 3. Bake for 20 minutes until golden. Set aside in the tin to cool, then dust with icing sugar and serve.

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