Plum and Goat Cheese Tart
An almond crust holds a creamy goat cheese filling, topped with Plums
- Food Processer
- Rolling Pin
- Tart Pan, 9"
- 1¼ cups all-purpose flour
- ½ cup confectioners' sugar
- ½ cup salted butter cold, cut into 8 cubes
- ½ tsp salt
- 1 tbsp almond paste
- 1 egg
- 2 tsp almond extract
Goat Cheese Filling
- 4 oz goat cheese
- 4 oz cream cheese
- ⅓ cup 5% greek yogurt
- ½ cup granulated sugar
- 2 eggs
- 1 tsp almond extract
- 6 plums optional, you could use any stone fruit or berry to top tart
- In a food processer, pulse the flour, sugar, butter, salt and almond paste until the mixture is crumbly. Pieces should be smaller than pea-sized
- Add in egg and almond extract, pulse until dough starts to form
- On a sheet of plastic wrap, pour out dough and form into a ball. Wrap with plastic wrap and refrigerate for 1 hour
- After 45 minutes, pre-heat oven to 375
- After the dough has chilled for an hour, roll the dough out into a large circle on a heavily-floured surface
- Place dough on to tart pan and press into edges, pierce with a fork 8-12 times on the bottom of the tart crust
- Cover crust with tin foil, fill with rice or beans and blind bake for 10 minutes.
Goat Cheese Filling
- In the bowl of a stand mixer or in a large mixing bowl, combine the goat cheese, cream cheese, greek yogurt and sugar. Mix on medium-high until mixture is creamy and smooth, about 4 minutes.
- Add in eggs, mix until well combined. Add in almond extract and mix for another minute more.
- Pour mixture in to blind-baked crust – it'll be very full!
- Place tart on baking sheet
- Bake at 375 for 20 minutes
- Remove at 20 minutes and using strips of tin foil, cover crust to prevent burning
- Bake for an additional 10 minutes or until filling has set and is only the slightest bit wiggly in the middle
- Let cool for 1-2 hours and then refrigerate, uncovered, for several hours before serving.
- If you want to top with plums (as pictured) you'll need ~6 plums. It would be great with any stone fruit or berry as well.
If you’re in a rush, you can start to make the filling right after you pop the dough in to the refrigerator. It’ll only chill for about 20 minutes and it’ll be a little more “rustic” if you will – edges will be less clean – but it’ll still be tasty! Plus, the plums hid a myriad of sins.