This recipe is old-fashioned in the sense that it doesn't involve any canned milk, powders, or artificial flavorings. It results in a flan that is not too eggy thanks to the use half-and-half instead of milk to help thicken it.
Egg whites are the key element in this recipe.
The fruit is delicious served warm, with or without a small scoop of ice cream or a tablespoon of crème fraîche.
This tart is made for those of us who love the palate-puckering acidic punch of lemon.
These are just perfect by themselves or with a bit of creme fraiche or Fior di Latte Gelato.