• 75 g of semi-salted butter, and a little for the mold
  • 200 g of wheat flour
  • 50 ml of water
  • 250 g fresh goat cheese
  • 170 g caster sugar
  • 50 ml of milk
  • 6 eggs, whites and yolks separated
  • 10 ml of cognac


Preheat the oven to 250 ° C (Th. 8-9).

Butter a small pan (Ø 16 cm) and set aside.

Put 150 g of flour, butter and water in a bowl, then mix to make the shortcrust pastry.

Transfer the dough to a floured work surface, roll it out using a rolling pin, then line the prepared mold with it. Reserve in the fridge.

Put the cheese, 120 g of sugar and the milk in a bowl, then mix with a mixer or whisk.

Add the egg yolks, the remaining 50 g of flour and the brandy, then mix. Transfer to a container and set aside.

Put the egg whites in a bowl, pour in the remaining 50 g of sugar and whisk until the whites are firm.

Gently fold the egg whites into the cheese and cognac mixture, then garnish the reserved mold.

Bake and cook for 20 minutes at 250 ° C. Lower the oven temperature to 180 ° C (Th. 6) and cook for 20 minutes. The dough should bulge out in the middle and gradually become covered with a black crust.

Take out of the oven and let cool before eating.

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