Cheese Custard Pie

Cheese Custard Pie

Mix the confectioner's sugar with the egg white and ground almonds to obtain a firm dough

On a parchment-lined surface dusted with confectioner's sugar, roll out one-third of the dough to fit the tart mold

Reserve the remaining dough

Soft-boiled eggs

Place the confectioner's sugar in a saucepan with water and bring to a simmer

Cook until the sugar reaches a soft boil (the thread will break easily)

Remove from heat, let cool, and whisk in lightly beaten egg yolks

Return to heat and cook for two minutes, stirring constantly

Remove from heat and let cool

Assembly

Fill the dough-lined tart mold with alternating layers of meringue strips and soft-boiled eggs

Roll out the reserved dough on a parchment-lined surface dusted with confectioner's sugar to fit the tart mold, leaving about 1 cm of dough around the edges

Use this dough to cover the filling and press the edges to seal the pie

Unmold.