Fiadone

Method

Preheat the oven to 180°C and line a 28cm flan tin with the shortcrust pastry, pricking the base lightly. In a large bowl, combine the brocciu cheese with caster sugar and beat until smooth and creamy. Whisk in the eggs one at a time, then fold in the lemon zest, eau de vie, and flour until well combined. Pour the filling into the pastry case and smooth the surface. Bake for 35-40 minutes until the filling is set but still slightly trembling in the centre, and the top is pale golden. Allow to cool completely before serving at room temperature, dusted lightly with icing sugar if desired.