Goat Cheese Tart with Berry Coulis

Hipcooks
8oz fresh goat’s cheese
8oz cream cheese
3/4 cup sugar
zest of a lemon or orange
1/2 teaspoon vanilla

2 eggs, separated
2 tablespoons cream

1/4 cup flaked almonds
a pre-baked tart shell, either pre-bought, your own recipe, or see below for ours!

 

Preheat the oven to 350F.

Beat the cheeses with the sugar, zest and vanilla until absolutely smooth. Work the egg yolks in one by one, then stir in the cream. Whisk the egg whites until stiff and lightly (but not thoroughly) fold into the cream cheese mixture.

Pour into the tart case and evenly sprinkle with the almonds. Put the cake into the oven and immediately turn down the temperature to 325F. Bake until just set, about 20 minutes. Don’t worry if the cake seems a little wobbly as it will continue to set as it cools.

Making the tart shell:
This recipe makes two 11-inch tart shells. You can certainly freeze any leftover dough for rolling out later. You can make this pastry by hand or in a food processor.

So, cream together 1 cup + 2 Tbs butter, 1 cup + 6 Tbsp confectioner’s sugar, a pinch of salt (with your fingertips or by pulsing in the processor.) Either run or pulse in 3 and ¼ cup flour and the zest of a lemon or orange, if you have one around. Add 4 egg yolks. When the mix resembles coarse breadcrumbs, add enough cold water for it to draw together – like 2-4 tbsp, max.

Work quickly and minimally! Divide the dough (into 2 or 15), wrap in cling film and flatten it with the heel of your hand and set in the fridge to rest for at least an hour.

Then you are ready to roll out the dough in between cling film until it reaches the size you need. Prick with a fork and pop in the freezer.

 You are ready to pre-bake, blind! Make a parchment circle for your tartlet and fill with baking beans or rice. Bake in a preheated oven at 350 until golden. Cool, remove the parchment with your baking beans and Voila!

Berry Coulis
2 pints fresh or 1 bag frozen raspberries
2 tablespoons of sugar
2 cups water

 

Cook the water, berries and sugar until the mixture thickens, then strain through a fine mesh sieve to strain out the seeds. Check to see if it’s thick enough. If not, add a little more heat. Once you are happy with the texture, allow it too cool and then spoon with abandon!

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