Tested till perfect Raspberry Goat Cheese Tart

Raspberry Goat Cheese Tart

Goat cheese lends an exotic flavour and mild tartness to this rich and creamy cheesecake-style tart.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2008

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 10


  • 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)
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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.)

Nutritional Information Per serving: about

cal 289 pro 8g total fat 20g sat. fat 11g
carb 21g fibre 2g chol 105mg sodium 102mg

% RDI:

calcium 6 iron 10 vit A 20 vit C 8
folate 19
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