Sour Cream Tarte

Rich, creamy and a little tart is this tarte.

It reminds me of a baked American cheesecake. But there is not cream cheese in the mix.
I had a readymade shortcrust pastry from the French supermarket in the fridge. It was near its expiration date. The cake I wanted to bake did not happen and the dough still sat waiting.

It is not to difficult to bake and needs a good time to cool and firm up. I will take it to the office tomorrow to feed my coworkers.

Recipe:
1 shortcrust pastry
500 g sour cream
200 g double cream
3  large free range eggs
2 tbsp vanilla sugar
Zest of half a lemon
100 g sugar
1 tbsp flour
2 tbsp dessicated coconut
Cinnamon

Heat up the oven 180 C.
Use a 24 cm pie form and put the dough in. Stab with a fork a couple of times. Place baking paper on top and pour in creamic beans and prebake 10 min.
I hate soggy bottoms!

In a bowl mix all ingredients except the cinnamon to a smooth batter. Fill into the pie crust and bake for 40 min. Insert a wooden skewer and check if it comes out clean. Let it sit in the shut off oven with the door open for 20 min, then get it out and let it cool a bit. When it is just a little warm to the touch, sprinkle the cinnamon on top. Later set it on a cake plate and let it cool down and firm up.