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
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.
Fresh Goat Cheese 150g CHÈVRE |
Original & Fresh Dill
Natural Sheep Milk YOGHURT |
Probiotic
