Name: Sweet lemon & goat's cheese tart
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 6
Cuisine: British
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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Sweet lemon & goat's cheese tart

Sweet lemon & goat's cheese tart

Good Food team

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Serves 6

More effort

Prep: 20 mins

Cook: 1 hr and 20 mins

Plus chilling

A star rating of 4.5 out of 5.2 ratingsRate

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A richly flavoured creamy, lemony pudding with goat's cheese - yes, goat's cheese!

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A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal710
fat46g
saturates20g
carbs66g
sugars33g
fibre2g
protein12g
salt0.79g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, October 2005

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A star rating of 4.5 out of 5.2 ratings

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