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plum tart

Plum and Goat Cheese Tart

An almond crust holds a creamy goat cheese filling, topped with Plums
Prep Time 1 hr
Course Dessert
Cuisine American
Servings 8


  • Food Processer
  • Rolling Pin
  • Tart Pan, 9"


Tart Crust

  • 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
  • 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


Tart Crust

  • 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. 
Keyword Decedent Dessert