-
1
To make the pastry, combine the flour and 1 cup of the sugar in a large bowl.
-
2
Make a well in the center and combine the melted lard or butter and 5 egg yolks in the well.
-
3
Mix the ingredients into a dough with a wooden spoon.
-
4
Add a little water if dough is too stiff.
-
5
Knead the dough on a work surface for 1 minute.
-
6
Set aside.
-
7
In a small bowl, combine remaining sugar, the cinnamon, and the cocoa.
-
8
Set aside.
-
9
Preheat the oven to 350 degrees.
-
10
Butter the bottom and sides of a 10-inch round baking pan.
-
11
Divide the dough in half.
-
12
Roll each half of the dough out to a 12-inch circle.
-
13
Fit 1 circle of dough into the bottom of the pan, letting it come up the sides about 2 inches.
-
14
Let rest.
-
15
Beat the egg whites in a bowl until they just begin to stiffen.
-
16
Add the sugar mixture a scoop at a time, and continue beating the whites until they are stiff.
-
17
Fold in the candied citron and cheese.
-
18
Pour the filling into the pastry-lined pan and smooth the top evenly.
-
19
Cover the mixture with the remaining circle of pastry.
-
20
Crimp the edges of the dough together.
-
21
Make a 3/4-inch hole in the center of the top of the tart.
-
22
Brush the top with the remaining egg yolk.
-
23
Bake the tart on a baking sheet on the center shelf of the oven for 1 hour or until golden brown.
-
24
Remove the tart from the oven and let cool on a rack for at least 30 minutes.
-
25
Dust the tart with confectioners sugar just before serving.
