Cheesecake And Citrus Tart

• 4 slices brioche 1.5 cm thick
• 2 1/8 cups milk
• 2 eggs
• 1 teaspoon vanilla sugar
• 2 tablespoons powdered sugar
• 1 3/8 tablespoons butter
• 6 2/3 tablespoons caster sugar
• 2 1/2 ounces mandarin juice
• 2 tablespoons lemon juice
• 3 egg yolks
• 3 1/2 tablespoons butter
• 4 cottage cheese fresh, squares
• 2 tablespoons icing sugar
• 12 teaspoons curd citrus

1. In a dish, mix the eggs, vanilla, sugar, and 1 tablespoon of caster sugar. Gradually add milk.
2. Soak the brioche slices in the mixture on each side.
3. Heat butter in a skillet, brown the French toast on each side. Remove from pan.
4. Cut the toast in circles with a pastry cutter.
5. Sprinkle the circles with the remaining sugar and let it caramelize slightly in the pan.
6. Remove from heat to cool.
7. In a saucepan, mix the lemon and mandarin juice, boil for 5 minutes to reduce the liquid slightly.
8. In a bowl, beat egg yolks and sugar, gradually add the hot juice, stirring with a fork so the eggs don't cook.
9. Pour the mixture into the saucepan on low heat to thicken.
10. Remove from heat, add butter, stir, and then sieve.
11. Pour into a jam jar.
12. Let cool before using.
13. Mix cottage cheese, sugar, and 8 teaspoons citrus curd, in a bowl, with a fork.
14. Place bread circles on the bottom of four individual plating rings.
15. Divide cheese/curd mixture between each ring.
16. With the back of a teaspoon tap each ring, and level the surface.
17. Place a spoonful of curd on top, spread evenly with the spoon.
18. Freeze for 1 hour for easy unmolding.

milk, eggs, vanilla sugar, powdered sugar, butter, caster sugar, mandarin juice, lemon juice, egg yolks, butter, cottage cheese, icing sugar, curd citrus

Taken from www.yummly.com/recipe/Cheesecake-and-Citrus-Tart-781819 (may not work)