i had a little bite of this at brunch last weekend, and it was just to die for. i immediately went home and looked up the recipe so i could make it myself (obviously to share with others…). it’s incredibly creamy and light, and with raspberries in season… totally local and organic if you want it to be!
recipe: raspberry & goat cheese tart (from canadian living mag)
sable pastry
2/3 cup softened goat cheese
1/3 cup softened cream cheese or neufchatel cheese
1/4 cup sugar
2 eggs
1/2 cup whipping cream
1/2 tsp orange rind (optional)
1/4 tsp vanilla
2 cups raspberries
line pie shell with foil; fill with pie weights or dried beans. bake in bottom third of 400° oven for 15 minutes. remove weights and foil… bake for 3 to 5 minutes longer or until light brown. transfer to rack and let cool.
in a 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. lastly, beat in cream, orange rind and vanilla. scrape into your tart shell and sprinkle liberally with raspberries.
bake on baking sheet in centre of 325°foven for 20 to 25 minutes or until centre no longer jiggles when shaken. let cool on rack. refrigerate until chilled and firm, which is about 2 hours.