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The general term covers a wide variety of flan-like "tarts" including soft cheese in the filling. There are two basic methods, which end in very different results -

1. made with cheese that is cooked in the pastry in the oven - producing a solid texture.

2. made with cheese mixed with raw egg whites set in gelatine producing a lighter mixture (see second photo.).

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Classes take place in the beautiful Charente region of France & can be combined with a holiday, they are suitable for beginners upwards. Especially for those hoping to open their own restaurant. Small classes.

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