Recipe courtesy of Emeril Lagasse
2 hr 45 min
2 hr
45 min
8 servings


  • 1 dozen fresh plums
  • 1 cup Brandy
  • 1 pound fresh Fromage Blanc
  • 1 cup sugar
  • 2 egg yolks
  • 1/4 cup heavy cream
  • 2 tablespoons flour
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 (10-inch tart) pastry shell, unbaked
  • 1 cup sweetened whipped cream
  • 8 sprigs of fresh mint


Preheat the oven to 350 degrees F. Slice the plums in half. Place in a shallow baking dish and pour the brandy over the plums. Cover with plastic wrap and refrigerate for 2 hours. In a food processor, fitted with a metal blade, add the cheese. Process until smooth. Add the sugar and process until incorporated. With the machine running, add the eggs, one at a time. Add the cream, flour, lemon juice and vanilla. Process until smooth. Place the plum halves over the pastry shell. Pour the cheese mixture over the plums and spread evenly. Place in the oven on the bottom shelf. Bake until the tart is set, about 40 minutes. If the top starts to brown, place a piece of aluminum foil over the top of the tart to prevent browning. Remove from the oven and cool completely. Slice into 8 individual servings and garnish with whipped cream and mint.

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