Sweet lemon & goat's cheese tart
- Preparation and cooking time
- Plus chilling
- More effort
- Serves 6
- 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.