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Sweet lemon & goat's cheese tart

Sweet lemon & goat's cheese tart

A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • More effort
  • Serves 6

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

low insalt0.79g


  • 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)


  • 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.

Goes well with

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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