Tarte au Fromage Blanc

• 1 pastry pie shell as for Alsatian Plum Tart, baked blind for 20 minutes

While the pastry is cooking, beat the fromage blanc, sugar, egg yolks, flour, lemon juice and vanilla essence together. Beat the egg whites until stiff and gently fold into the mixture. Pour into the pre-cooked pastry shell and return to a hot oven, gas mark 7, 425°F (220°C), for 30 to 40 minutes until a rich brown all over. Slide out on to a cooling rack and leave upside down until cool. This