It truly doesn’t get much easier or tastier than this little tart recipe.
We love transforming ingredients and challenging expectations, and this recipe does exactly that, transform savoury Kris Lloyd Artisan Creamy Cow Chèvre into something sweet!
With only a little bit of yoghurt added for extra creaminess it goes to show you can do literally ANYTHING with cheese.
And if you're up for the challenge, we have Mandy Hall's sweet shortcrust pastry recipe below as well.
The combination of the fresh and creamy cheese with the sweetness of the yoghurt, icing sugar and raspberries makes this tart a perfect little treat.
Serves 10 – 6cm Tarts
--------------------
INGREDIENTS - FILLING
100g Kris Lloyd Artisan Creamy Cow cheese
2TB icing sugar
1-2TB plain yoghurt
1 packet of fresh Raspberries
Small basil leaves
Additional Icing sugar to dust
STEPS
- In a mixing bowl or food processor, mix together to whip – Creamy Cow cheese, icing sugar and yoghurt. Once whipped either place into a piping bag or leave in the bowl and refrigerate for 30 mins.
- Pipe or spoon the Cream Cheese mixture into the tart shells, top with fresh raspberries and dust with additional icing sugar, decorate with a fresh basil leaf to serve.
Tart shells can be purchased pre made or you can make your own using sweet shortcrust pastry sheets or pastry from scratch using the supplied recipe. We have put a shortcrust pastry recipe below for anyone who wants to try their skills!
INGREDIENTS - SWEET SHORTCRUST PASTRY
225g Plain flour
115g unsalted Butter
70g Icing sugar
Pinch of salt
1 egg yolk
3 tsp chilled water
STEPS
- Place plain flour, icing sugar and butter into a food processor or bowl (if making by hand) and pulse/rub together until the mix resembles breadcrumbs.
- In a separate bowl mix, egg yolk and water, slowly add to dry mixture until it just forms a dough, if you are using a food processor this will only take a few seconds, by hand, slightly longer.
- Form the pastry into a disc, wrap tightly in plastic wrap and place into the fridge for at least 1.5 hours, preferably longer.
- Remove from fridge, dust kitchen surface with a small amount of flour and roll out until approximately 3mm thick, cut into rounds to fit your tart shells, place tart shells into the fridge for additional 30 minutes before blind baking in a 180 degree oven. Once baked and cooled, fill with mixture and decorate as per the tart recipe.
Want more cheese recipes delivered to your inbox? Join our mailing list! We promise we won’t spam you.
