Serves 10, with a coulis of strawberries (below).

Fromage blanc

The day before the tarte is to be served, combine:

2 cups of small-curd cottage cheese
2 cups of whole milk yogurt (I use Stonyfield Farm)

• Put the mixture in the food processor and purée until smooth.
• Line a sieve with cheesecloth, transfer the mixture into it and set over a bowl for 8 to 12 hours at room temperature. It should render at least a cup of liquid.
• Gently transfer to a bowl and refrigerate until ready to use.

1-1/2 cups of Graham crackers (ground in food processor)
4 Tbsp of sweet butter (softened)
1/4 cup of sugar
3 cups of fromage blanc
3 large eggs
1/2 cup of sugar
1 tsp of vanilla extract
1/4 tsp of almond extract

• Preheat oven to 375°F
• With a fork, mix the graham crackers, butter and sugar until all combined.
• Line a springform pan with the mixture, spreading it evenly. Pat it down gently.
• In the large bowl of an electric mixer, with a pastry dough attachment (not the whip) blend together the drained cheese mixture and the sugar.
• Add the eggs, one at a time, mixing well after each addition.
• Add the vanilla and almond extracts.
• Pour the mixture into the prepared springform pan.
• Turn the oven down to 350°F after a few minutes and cook until firm in the center, about 35 to 40 minutes.

Coulis of strawberries

16 oz package of frozen strawberries
½ cup of instant disolving sugar
2 Tbs of lemon juice or Cognac

• Purée the unfrozen strawberries in a food processor.
• Pass through a fine sieve to remove the seeds.
• Whisk in sugar and lemon juice or Cognac.