Prep 10 mins
Cook 30 mins
It is a different flavour introducing goat cheese to the cheese tart, it is light and very tasty. Given to me by a friend after she served it at a meeting in her home.
- 1⁄2 lb softened goat cheese
- 1⁄2 cup white sugar
- 3 eggs, beaten
- 1 teaspoon orange zest (grated)
- 1 teaspoon vanilla
- 1⁄2 cup sour cream
- 1 cup fresh blueberries
- In a mixer beat smooth the goat cheese, sugar and vanilla, scrape down the sides of the bowl often.
- Blend in the egg and again beat until smooth and scrape the sides again as you go along.
- Add sour cream to the mixture.
- Strain the mixture through a sieve and then add the orange zest.
- Arrange the berries on a prebaked shortbread crust shell.
- Pour the mixture into the crust and bake at 350°F for 30 minutes.
- Note: You may use raspberries or other seasonal fruit, stay away from the frozen fruits.
This is a phenomenal dessert! The texture is perfect, there's just the right amount of sugar, and I really like the combination of goat cheese and berries. I made a couple of substitutions: I only used 5 oz. of chevre, replacing the rest with cream cheese (I was afraid the goat cheese would be a little too pronounced) and I used light sour cream. The only thing I will do differently next time is to use more berries. Thank you so much for this recipe!
I took this to a party and got incredible reviews. I did use a store-bought piecrust and cooked it in a straight-sided tart pan.
Absolutely delectable. We had to leave ours in the oven for an extra 5 minutes. We used light sour cream and Egg Beaters for the eggs. We also used Splenda instead of sugar because we have someone with diabetes in the house. This may the best dessert I've ever had. Thank you for posting it!