I made this tart with fromage blanc - white cheese - for dinner. This had been my back-up plan for the clementine tart which actually turned out really well. Since my DH is sick and on a "low residue" diet this recipe was perfect - just pie crust, egg, cheese, cream & sugar. It whipped up really quick but was a bit too eggy for me. I'd make it again playing around with the proportions - more cheese, less egg, and maybe adding vanilla bean.
In the recipe book the author suggested that it could stand in as a light supper instead of as a dessert, and that's what we did.
I like that I just whipped up a tart for dinner in a few minutes in the evening. I'm getting the hang of regular cooking.
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