Love is in the air. Are we Cheesy? You bet we are! But we’re damned serious about this tart!
Dress it up with coulis and Brie mine. We’re Gouda together.
We love this tart for Valentine’s day or any day you just want to say ‘I love you’. Honestly, though it is a great tart in general. It’s a perfect dessert to share.
Win over a special someone with a date night cooking class at Hipcooks. Because our schedule is full of a variety of classes, we know you’ll find the perfect class for you. Or our gift certificates are also a great gift.
Hipcooks offers hands-on cooking classes in a fun & friendly environment. Unlock the secrets of Thai cooking, learn to cook healthy food with impressive knife skills — we have 50+ classes to choose from!
See you soon! Here’s a link to our class schedule.
Wrap the dough in plastic wrap, flatten it with the heel of your hand, and set in the fridge to rest for at least an hour. Roll out the dough between plastic wrap, sprinkled with powdered sugar. Place on a tart pan with a removable base and press in. Tuck or cut the edges. Prick with a fork and pop the pan in the freezer for about 5 minutes. Remove from the oven and cool. 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 fold into the cream cheese mixture.
Ingredients
Makes one 11-inch tart
Tart Shell
(makes an 11-inch tart shell)
½ cup + 1 tablespoon butter
1 cups + 3 tablespoons powdered sugar
pinch of salt
1¾ cup flour
zest of a lemon or orange
2 egg yolks
1-2 tablespoons cold waterTart Filling
8 ounces fresh goat's cheese
8 ounces cream cheese
¾ cup sugar
zest of a lemon or orange
½ teaspoon vanilla bean paste
2 eggs, separated
2 tablespoons cream
¼ cup flaked almondsBerry Coulis
2 pints fresh or 1 pound frozen raspberries
2 tablespoons sugar
2 cups waterInstructions
Make the tart shell:
Cream together the butter, powder sugar, and salt. (At Hipcooks, we use a food processor.)
Pulse in the flour and the citrus zest. Add the egg yolks, pulsing in short blasts after each addition. When the mixture resembles coarse breadcrumbs, add enough cold water for it to draw together.Pre-bake the tart shell:
Preheat the oven to 350°F.First, blind-bake the crust by making a parchment circle for your tart and filling with baking beans or uncooked rice. After 15 minutes, remove the parchment and baking beans, and return the pan to the oven so that the tart shell can continue to bake until golden.
Make the tart filling:
Preheat the oven to 350°F.Pour the mixture into the tart shell and sprinkle with the almonds. Place in the oven and immediately turn down the temperature to 325°F. Bake until it's just set, about 20 minutes. Don’t worry if the tart seems a little wobbly — it will continue to set as it cools.
Make the coulis:
Cook the water, berries, and sugar until the mixture thickens. Look for small bubbles appearing uniformly on the surface. Test the viscosity using the back of a spoon: dip a spoon in the mixture, and then allow the spoon to cool slightly as you check it.Strain the coulis through a fine sieve to remove the seeds. Allow it too cool and serve alongside the tart.
