Berry Goat Cheese Tart
User Reviews
5
Berry Goat Cheese Tart
Description
This tart begins with a crumb crust made from honey graham crackers, sugar, and melted butter pressed into a springform pan and baked briefly to set. The filling mixes soft goat cheese with heavy cream, egg, brown sugar, flour, salt, and fresh chopped basil for a mixture that is smooth and tangy with herbal notes. Fresh blueberries and sliced strawberries are gently folded into the filling, distributing fruit texture and flavor throughout the tart.
A topping of sliced almonds combined with sugar and melted butter is scattered over the filled crust, adding a crunchy, sweet contrast after baking the tart in the oven. The finished dessert can be served warm, though it will be looser then, or chilled for firmer slicing.
Chilling the tart for a few hours before slicing helps the filling set properly. It is suitable as a dessert where fruity creaminess is desired, and pairs well with light refreshments or coffee.
For longer storage, freeze the tart wrapped tightly and thaw before serving.
Ingredients
Crust
- 1 1/2 cups honey graham crackers crumbs
- 1/3 cup sugar
- 6 tbsp butter
Filling
- 1 cup soft goat cheese (use two 4 oz packages)
- 1/3 cup heavy cream
- 1 egg large
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/8 tsp salt
- 2 tbsp basil finely chopped, fresh
- 3 cups blueberries
- 2 cups strawberries (sliced)
Topping
- 1 1/2 cups almonds sliced
- 1/2 cup sugar
- 1/3 cup butter melted
Instructions
- Preheat oven to 350°F.
- Remove graham crackers from individual packs and place in a food processor to crumble fine. Need to have 1 1/2 cups crumbs total. Add to a small bowl and with a pastry blender mix in sugar and melted butter. Press into a 9 inch springform pan. Bake for 10 minutes.
- Using an electric hand mixer in a medium sized bowl, beat together the goat cheese, heavy cream, egg, sugar, flour and kosher salt. Stir through the chopped basil. Gently fold in the strawberries and blueberries. Pour this on top of the baked graham cracker crust.
- In another smaller bowl mix the melted butter, sugar and sliced almonds, making sure all is coated and crumble over the fruit filling.
- Place springform baking pan on a baking try and bake at 350°F for 35 minutes. When done remove from oven and allow to cool on a wire rack. Serve warm or cold. (See Note 1)
Notes
- Chill the tart in the refrigerator for at least 2 hours before cutting to allow the filling to firm up for cleaner slices.
- Freeze the tart wrapped well; thaw to room temperature before serving for best texture.
- This recipe is adapted from Moira Sommers, Co-Owner/Chef of 3 Sisters Cafe in Indianapolis, Indiana.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Calories | 678kcal | 34% |
| Carbohydrates | 67.6g | 23% |
| Protein | 14.4g | 29% |
| Fat | 41.9g | 64% |
| Saturated Fat | 12.6g | 63% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 18.7g | 94% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 61.4mg | 20% |
| Sodium | 235.2mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 35.7g | 71% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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