Combine the flour and 1 tsp.

salt on a work surface.

Using your fingers, rub the butter into the flour until no pieces larger than peas remain.

Make a well in the center and pour in 1⁄4 cup cold water.

Stirring with your fingertips, mix the water into the flour.

Shape the dough into a disk, wrap in plastic, and refrigerate for 1 hour.

Roll the dough out to a circle 12″ in diameter.

Fold the dough over the rolling pin and unfold it over a 9″ fluted tart pan with a removable bottom.

Ease the dough over the bottom and into the sides of the pan.

Run the rolling pin over the top of the pan to pinch off the overhanging dough, prick the bottom all over with a fork, and refrigerate for 30 minutes.

Preheat the oven to 400°F (200°C).

Line the tart shell with parchment paper, fill with dried beans or pie weights, and bake until the dough’s edges are golden, about 15 minutes.

Remove the beans and parchment, prick the bottom again with a fork, and bake until the bottom is no longer doughy, about 20 minutes more.

Let cool.

In a medium bowl, whisk together the remaining 1⁄4 tsp.

salt, farmers’ cheese, confectioners’ sugar, heavy cream, vanilla extract, and lightly beaten eggs.

Pour the mixture into the tart shell and bake until the filling is set and the top is browned, 50–60 minutes.

Let cool before slicing and serving.