Crottin Tart (Crottin de Chavignol)

Ingredients

• 3 Crottin
• .05 KG Butter / 4 Tablespoons Butter
• .05 KG Flour / 1⁄4 Cup Flour
• .3 KG Heavy Cream / 3 1⁄4 Quarts of Heavy Cream 4 KG Eggs / 6 Eggs
• .005 KG Yellow Egg Powder
• 1 Puff Pastry Sheet fresh or store-bought

Instructions

1. 1
   Heat oven to 325 F.
2. 2
   Cut the crottin in to small pieces
3. 3
   Melt butter in a small sauce pan. Add the flour and whisk thoroughly. Cook for 2-3 minutes, whisking regularly, to make a white roux. Add the cream and bring to a boil over medium heat. Remove from heat, reserve.
4. 4
   In a heatproof bowl, lightly beat the eggs. Add a ladle of the hot cream a little at a time to temper the eggs and then add the egg and cream mixture to the rest of the hot cream. Add the pieces of crottin, stir to combine.
5. 5
   Roll out the pastry and fit into a tart shell. Pour the filling into the pastry and bake for approximately 1 hour until the middle is set.