Sweet lemon & goat’s cheese tart

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Title: Sweet lemon & goat’s cheese tart
Categories: Dessert
Yield: 6 Servings; 2 of 20 cm ø from www.cuisine-french.com/cgi/mdc/l/en/boutique/produits/gob-tourtiere_226420.html

500 grams Pack ready-made sweet shortcrust pastry*
4 Eggs, beaten
2 Lemons; zest and juice
140 Gcaster sugar; 5 oz
200 ml Tub crème fraîche
100 grams Pack rindless fresh goat’s cheese, roughly
— crumbled, such as Tesco’s Welsh goat’s cheese
Blackberries or other fruit, to serve, optional

==============================SOURCE==============================

BBC Good Food Magazine, October 2005
— Edited *RK* 10/07/2005 by
— Ulrike Westphal @ https://kuechenlatein.com

Don’t be put off by the idea of goat’s cheese in a dessert: when the
cheese is soft and fresh it works beautifully, like a richly
flavoured creme fraiche.

1. Heat oven to 180 °C/fan 160 °C /gas 4. Roll pastry and use to
line a 20 cm loose-bottom tart tin, about 3 – 4 cm deep. Chill for
30 mins. Line the pastry with greaseproof paper and fill with baking
beans.

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 (Ulrike: 10 mins) to crisp. Remove and reduce
heat to 150 °C/fan 130 °C/gas 2.

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 hr –
1 hr 10 mins, until set with a slight wobble in the centre. Serve
warm or cold, topped with fruit.

PER SERVING 710 kcalories, protein 12g, carbohydrate 66g, fat 46g,
saturated fat 20g, fibre 2g, added sugar 33g, salt 0.79g

:Moderatly easy
:PREP: 20 mins plus chilling
:COOK: 1 h 20 mins

* I used half of the recipe from http://www.bbc.co.uk/food/recipes/database/sweetshortcrustpastr_8195.shtml
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