makes one 11-inch tart
8oz fresh goat’s cheese
8oz cream cheese
3/4 cup sugar
zest of a lemon or orange
1/2 teaspoon vanilla bean paste
2 eggs, separated
2 tablespoons cream
1/4 cup flaked almonds
a pre-baked tart shell (use your own recipe, or see below for ours!)
2 pints fresh or 1 bag frozen raspberries
2 tablespoons of sugar
2 cups water
Make the tart:
Preheat the oven to 350°F.
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.
Pour the mixture into the tart case and evenly sprinkle with the almonds. Place in the oven and immediately turn down the temperature to 325°F. Bake until 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, then strain through a fine sieve to remove the seeds. (You can tell that it will be thick enough when small bubbles appear uniformly on the surface. Test using the back of a spoon: dip a spoon in the mixture, and then allow the spoon to cool slightly as you check the viscosity. Once the mixture can coat the back of the spoon, you’re sitting pretty.) Allow it too cool and then spoon with as a garnish alongside the tart.
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.
1 cup + 2 tablespoons of butter
2 cups + 6 tablespoons powdered sugar
pinch of salt
3 + 1/4 cup flour
zest of a lemon or orange
4 egg yolks
2-4 tbsp cold water
Cream together butter, powder sugar, and salt. (At Hipcooks we use a food processor for this.) Pulse in flour and the zest of a lemon or orange. Add 4 egg yolks, pulsing in short blasts after each addition. When the mixture resembles coarse breadcrumbs, add enough cold water for it to draw together – like 2-4 tbsp, max.
Divide the dough into 2, 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.
Preheat oven to 350°F.
Roll out the dough between cling film sprinkled with powdered sugar for no-mess. Prick with a fork and pop in the freezer for about 5 minutes. Blind-bake the crust: make a parchment circle for your tartlet and fill with baking beans or rice. Bake until golden. Cool, remove the parchment with your baking beans and you have a pre-baked pastry case, ready to fill with whatever you fancy.