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Raspberry Goat Cheese Tart

By The Canadian Living Test Kitchen

Tested till perfect

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Raspberry Goat Cheese Tart

This recipe makes 10 servings

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Nutritional Info

Per serving: about -
cal 289
pro 8 g
total fat 20 g
sat. fat 11 g
carb 21 g
fibre 2 g
chol 105 mg
sodium 102 mg
% RDI: -
calcium 6
iron 10
vit A 20
vit C 8
folate 19

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

Ingredients

  • Sable pastry
  • 2/3 cup goat cheese, softened
  • 1/3 cup cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1/2 cup whipping cream
  • 1/2 tsp finely grated orange rind
  • 1/4 tsp vanilla
  • 1-1/2 cups raspberries, (red, golden and/or black)

Preparation

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

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