Prix de Diane custard tart

Every now and then I end up with leftover Prix de Diane, Medallion or Jig - my bloomy rind cheeses.  This recipe can be used with perfectly ripe cheeses or ones that have dried out a bit and gotten firmer.

Like fondue, this is a good recipe to have in your head for a creative way to cook with cheese that is no longer going to the table. 

The farm’s raspberries at producing prolifically, and I got pears from a neighbor’s tree, so I wanted to use both fruits and this tart was born.

I made a short bread crust with almond flour and almond extract and baked it and let I cool. I sugared the raspberries and set them aside to let them get juicy. I caramelized the pears in a skillet in butter with some sugar and let that cool. After the custard cooked, I poured it into the pre baked tart shell and refrigerated about 30 minutes. When serving, I drizzled the raspberries over the top.

Prix de Diane Custard

8 oz Prix de Diane cheese, room temperature

¼ cup sugar

1 cup whole milk

1 large egg + 1 egg yolk

3 tablespoons rice flour (I use in place of corn starch so it’s gluten free)

1 tablespoon unsalted butter, room temperature

1 teaspoon rum

Place milk in pan and simmer . 

Combine egg, egg yolk, sugar, and rice flour; whisk into milk.

Cook custard ,stirring constantly, until mixture thickens and reaches 170°F. It takes just a few minutes.

Remove from heat; whisk in Prix until blended with custard, butter, and rum.

Spread custard on prebaked shell and top with fruit. Chill 30 minutes before serving.