This beautiful summer dessert comes together from just a handful of ingredients. Almost like a cheesecake in tart form, the filling mixes our Fresh Goat Cheese with some yoghurt for a decadent, tangy base for fresh raspberries.
Serves 6 people
150g Meredith Dairy Fresh Goat Cheese (Original)
3 tbsp of Meredith Dairy Sheep Milk Yoghurt (or other unsweetened plain yoghurt)
1/3 cup white sugar
1/2 tsp of vanilla extract
1 sheet of shortcrust pastry
1 cup of fresh or frozen raspberries
1 tbsp of honey
Preheat your oven into 180 degrees. Grease a rectangular (35x10cm) tart pan.
Spread shortcrust pastry onto the tart pan, lining the edges with pastry as well.
Pre-bake the base in the oven for 10 minutes.
In a bowl, whisk together all the ingredients for the filling: egg, sugar, goat cheese, yoghurt and vanilla until smooth.
Pour the filling on top of your pre-baked base, and top with raspberries.
Bake in the oven for around 30 minutes, or until the filling has set and doesn't move if you shake the pan. Be careful not to overcook.
Let cool, refrigerate, and drizzle with honey before serving.