Mini Lemon Goat'S Cheese Cakes

• 10 ready-made tartlet shells
• 7 ounces plain, soft goat's cheese (chevre)
• 1/4 cup white sugar
• 1 teaspoon all purpose flour
• zest and juice from one lemon
• 2 eggs, separated
• 1/2 cup creme fraiche

1. In a food processor, process the sugar, zest and flour.
2. Add the cheese, yolks, lemon juice and creme fraiche. Pulse a few times to get a smooth batter. You will need to scrape the bottom a bit.
3. Beat the egg whites to soft peaks, then fold in the cheese mixture.
4. Set out the tartlet shells on a cookie sheet and pour the batter into the shells. Fill them all the way. Though it will rise a bit, they cook slowly and shouldn't spill over.
5. Bake at 325F for about 12 minutes, then increase the heat to 350F and bake for 12-15 more, just until you start to see the slightest bit of browning on top.
6. Turn off the oven and let them cool in the oven for 2 hours.

shells, white sugar, flour, lemon, eggs, creme fraiche

Taken from food52.com/recipes/7704-mini-lemon-goat-s-cheese-cakes (may not work)