Goat cheese lends an exotic flavour and mild tartness to this rich and creamy cheesecake-style tart.
- Portion size 10 servings
- Credits : Canadian Living Magazine: July 2008
MethodPress 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 facts Per serving: about
- Sodium 102 mg
- Protein 8 g
- Calories 289.0
- Total fat 20 g
- Cholesterol 105 mg
- Saturated fat 11 g
- Total carbohydrate 21 g
- Iron 10.0
- Folate 19.0
- Calcium 6.0
- Vitamin A 20.0
- Vitamin C 8.0