Ingredients
- 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 egg
- 1 sheet of shortcrust pastry
- 1 cup of fresh or frozen raspberries
- 1 tbsp of honey
Preparation
- Step 1 Preheat your oven into 180 degrees. Grease a rectangular (35x10cm) tart pan.
- Step 2 Spread shortcrust pastry onto the tart pan, lining the edges with pastry as well.
- Step 3 Pre-bake the base in the oven for 10 minutes.
- Step 4 In a bowl, whisk together all the ingredients for the filling: egg, sugar, goat cheese, yoghurt and vanilla until smooth.
- Step 5 Pour the filling on top of your pre-baked base, and top with raspberries.
- Step 6 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.
- Step 7 Let cool, refrigerate, and drizzle with honey before serving.
Products Used
-
Fresh Goat Cheese 150g CHÈVRE | Original & Fresh Dill
-
Natural Sheep Milk YOGHURT | Probiotic