Raspberry Goat Cheese Tart Raspberry Goat Cheese Tart

Raspberry Goat Cheese Tart 150 Image by: Raspberry Goat Cheese Tart 150 Author: Canadian Living

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



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 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
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Raspberry Goat Cheese Tart