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    Raspberry Goat Cheese Tart

    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 egg
    • 1 sheet of shortcrust pastry
    • 1 cup of fresh or frozen raspberries
    • 1 tbsp of honey


    • 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

    • Photo of Fresh Goat Cheese 150g CHÈVRE Original & Fresh Dill Fresh Goat Cheese 150g CHÈVRE | Original & Fresh Dill
    • Photo of Natural Sheep Milk YOGHURT Probiotic Natural Sheep Milk YOGHURT | Probiotic