Raspberry Goat Cheese Tart
Goat cheese lends an exotic flavour and mild tartness to this rich and creamy cheesecake-style tart.
Servings: 10
Ingredients:
| 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% |
-
Sablé Pastry
2/3 cup (150 mL) goat cheese, softened
1/3 cup (75 mL) cream cheese, softened
1/4 cup (50 mL) granulated sugar
2 eggs
1/2 cup (125 mL) whipping cream
1/2 tsp (2 mL) finely grated orange rind
1/4 tsp (1 mL) vanilla
1-1/2 cups (375 mL) 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.)
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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