ingredients
serves 4 to 6
SHORTCRUST PASTRY
1/2 pound All purpose flour
pinch of salt
1/2 cup margarine
cold water to mix
FILLING
3 eggs, separated
1/4 pint light cream
1 ripe Camembert cheese
2 x .25 ounce package unflavored geletin, dissolved in 2 tablespoons warm water
GARNISH
parsley sprigs
1 tomato, sliced
method
1. To make the pastry, sift the flour into a bowl with the salt. Add the margarine and rub it in until the mixture resembles fine breadcrumbs. Stir in enough water to make a short pastry dough.
2. Roll out the pastry to line a 8 inch flan dish, and bake blind for 30 minutes in a moderately hot oven (190°C, 375°F). Cool.
3. Beat together the egg yolks and cream in a small bowl, then stand the bowl over a pan of hot water and cook, stirring constantly, until thickened.
4. Trim away the outer crust from the cheese. Cut the cheese into small dice, add to the egg mixture and stir until dissolved.
5. Remove from the heat and stir in the gelatine. Whisk the egg whites until stiff, fold into the cheese, and pour into the flan.
6. Chill the flan until the filling is set, then serve cut in wedges, garnished with parsley sprigs and tomato slices.
