“The lightest and most melting cottage cheese tart you will ever taste – a real cloud in your mouth!”

In a bowl, mix the flour, sugar, and salt.
Add the softened butter, cut into pieces, and rub the dough together with your fingertips.
Add the egg yolk and cold water, then knead until smooth.
Form a ball, cover with cling film, and let rest for 30 minutes in the refrigerator.
Preparing the fromage blanc mixture:

Separate the egg whites from the yolks.
In a large bowl, whisk the yolks with the sugar and vanilla sugar until the mixture whitens.
Add the cornstarch, crème fraîche, and fromage blanc, then mix well.
Beat the egg whites until stiff peaks form and gently fold them into the mixture using a spatula.
Assembly and baking:Preheat the oven to 180°C.
Roll out the shortcrust pastry and line a buttered tart pan.
Pour the fromage blanc mixture over the pastry.
Bake for about 40 to 45 minutes, until the tart is golden brown.
Cooling and serving:

Let cool, then refrigerate for at least 2 hours before serving.
Sprinkle with icing sugar before serving.
Enjoy!