Sweet lemon & goat's cheese tart
A richly flavoured creamy, lemony pudding with goat's cheese - yes, goat's cheese!
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 1 hr 20 mins
Plus chilling
- Heat oven to 180C/fan 160C/gas 4. Roll out the pastry and use to line a 20cm loose-bottom tart tin, about 3-4cm deep. Chill for 30 mins. Line the pastry with greaseproof paper and fill with baking beans.
- Bake for 15 mins, then remove the paper and beans. Brush the inside of the tart with a little of the beaten egg, then return to the oven for 5 mins to crisp. Remove and reduce heat to 150C/fan 130C/gas 2.
- Stir the zest, juice and sugar together until the sugar dissolves, then beat in the remaining eggs and crème fraîche. Tip into a jug. Put the tart case on a baking sheet in the oven and pour in the lemon mixture. Sprinkle over the goat's cheese, then bake for 1 hour-1 hour 10 mins, until set with a slight wobble in the centre. Serve warm or cold, topped with fruit.
710 kcalories, protein 12g, carbohydrate 66g, fat 46 g, saturated fat 20g, fibre 2g, sugar 33g, salt 0.79 g
Recipe from Good Food magazine, October 2005.
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http://www.bbcgoodfood.com/recipes/2081/
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Ingredients
- 500g pack ready-made sweet shortcrust pastry
- 4 eggs , beaten
- zest and juice 2 lemons
- 140g caster sugar
- 200ml tub crème fraîche
- 100g pack rindless fresh goat's cheese , roughly crumbled
- blackberries or other fruit, to serve (optional)
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 1 hr 20 mins
Plus chillingTangy lemon tart
Ingredients
- 500g pack ready-made sweet shortcrust pastry
- 4 eggs , beaten
- zest and juice 2 lemons
- 140g caster sugar
- 200ml tub crème fraîche
- 100g pack rindless fresh goat's cheese , roughly crumbled
- blackberries or other fruit, to serve (optional)
710 kcalories, protein 12g, carbohydrate 66g, fat 46 g, saturated fat 20g, fibre 2g, sugar 33g, salt 0.79 g
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14 October 2009
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09 June 2011
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