Recipe for Blueberry Soufflé Tart with Sheep’s Milk Cheese

Preparation of the shortcrust pastry: Mix the butter with the salt and powdered sugar until creamy. Add the whole egg that has been previously mixed, then the sifted flour. Form into a ball and refrigerate for about an hour.

Make the white cheese mixture: Heat the milk. Whisk the egg yolk with the sugar, then add the potato starch and gluten-free flour. Pour the hot milk over it, then stir vigorously until the mixture thickens. Remove when it is very thick, almost "sticking." Add the sheep's milk cheese to the previous mixture. Refrigerate until the mixture is cold.

Make the blueberry compote. Cook fresh or frozen blueberries (depending on the season) with sugar and blueberry vinegar. Let it reduce until thickened.

Roll out the dough with a rolling pin, then place it in the chosen molds. Prick the dough on the bottom of the mold with a fork to prevent it from puffing up during baking. Return the molds to the fridge for about twenty minutes. Bake for 20 minutes at 170 °C.

Prepare the soufflés. For a very voluminous rise, place cookie cutters on your pre-cooked dough with parchment paper along the cutter. Otherwise, if you don’t have cookie cutters, simply use less soufflé mixture to prevent overflow.

Finish the soufflé mixture. Whip the egg whites, adding the sugar when the whites have tripled in volume. Fold in 1/4 with a whisk, then gently fold in the rest with a spatula.

To finish, line the tart bases with a layer of blueberry compote evenly. Fill the molds with the soufflé mixture up to 3/4 of the cookie cutter to prevent overflowing during baking. Bake in the oven at 180°C for 10 minutes. Allow to cool, then remove the rings and parchment paper. Serve your tarts cold.