Raspberry Goat Cheese Tart
This recipe makes 10 servings
|Per serving: about||-|
|total fat||20 g|
|sat. fat||11 g|
- Portion size: 10
Goat cheese lends an exotic flavour and mild tartness to this rich and creamy cheesecake-style tart.
- Sable Pastry
- 2/3 cup 2/3cupgoat cheese, softened
- 1/3 cup 1/3cupcream cheese, softened
- 1/4 cup 1/4cupgranulated sugar
- 2 2eggeggs
- 1/2 cup 1/2cupwhipping cream
- 1/2 tsp 1/2tspfinely grated orange rind
- 1/4 tsp 1/4tspvanilla
- 1-1/2 cups 1-1/2cupsraspberryraspberries, (red, golden and/or black)
Press pastry into 9-inch (23 cm) tart pan with removable bottom. Freeze for 15 minutes, or refrigerate for 30 minutes, or until firm.
Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 15 minutes. Remove weights and foil. Bake for 3 to 5 minutes longer or until light brown. Transfer to rack; let cool.
In large bowl, beat goat cheese with cream cheese until smooth. Beat in sugar until fluffy. Beat in eggs, 1 at a time, scraping down bowl occasionally. Beat in cream, orange rind and vanilla. Scrape into tart shell. Sprinkle with raspberries.
Bake on baking sheet in centre of 325°F (160°C) oven for 20 to 25 minutes or until centre no longer jiggles when shaken. Let cool on rack. Refrigerate until chilled and firm, 2 hours. (Make-ahead: Cover with waxed paper; refrigerate for up to 24 hours.)
Source : Canadian Living Magazine: July 2008