This delightful tart is simple to prepare and makes a wonderfully tasty desert for the whole family, or a delicious anytime treat for friends.
Meredith Dairy Plain Chevre paired with wildflower honey creates an eclectic taste.
Serves 12 people
375g Meredith Dairy Plain Chevre
175g Digestive Biscuits
75g Unsalted Butter
150ml Wildflower Honey
1 1/2 Tsp Ground Cinnamon
A pinch of ground nutmeg
150g Creme Fraiche
1/2 vanilla pod
A pinch of salt
Honey to drizzle
Wizz biscuits and softened butter in food processor to make crumble! Press into a cake tin and put in fridge for 15 mins. Set oven to 150 degrees C .
Bake biscuit base for 15 mins. While baking, beat the goats cheese, honey, cinnamon and nutmeg in a large bowl. Beat in creme fraiche. Mix in eggs one at a time. .
Scrape seeds out of vanilla pod and add to mix along with a pinch of salt. . Pour the batter into the cake tin over biscuit base.
Bake for 40 mins and then refrigerate for 4 hours.