Distraction

At this moment, there are one hundred and forty unbaked biscuits in my freezer, thirty-six pints of petite, perfect strawberries in the refrigerator, ten quarts of creme fraiche in a bucket, and a mess o' cream soon to be whipped to soft peaks. It's been a productive day!

My attention, however, is focused on a remaining slice of goat cheese tart, covered with said berries still warm from the sun.

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Goat Cheese Tart adapted from  The American Boulangerie by Pascal Rigo

4 oz fresh goat cheese, room temperature

6 oz cream cheese, room temperature

1/4 c + 4 tsp sugar

2 tsp heavy cream

1/2 tsp vanilla extract

1/3 c chopped candied ginger (optional)

extra lg egg yolk

extra lg egg white, whipped to stiff peaks

pinch of salt to taste, depending on the saltiness of the cheese

9" pate sucree shell, partially (half) baked

Fruit of choice

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Combine cheeses and mix on medium speed until free of lumps.

Beat in the sugar, then add the cream, vanilla, salt, and ginger, beating on low until combined.

Mix in the egg yolk, then fold in the whipped white.

Pour into the tart shell and bake at 325 degrees for 20 minutes, or until the surface looks dry and slightly puffy. The center will mot be set, but it will firm as it cools. Top with fruit of choice. Alternately, you can bake the tart covered with  thin slices of pear, apple, and/or berries, then glaze with melted black current or apricot preserves once it is out of the oven.

Comments

[Ivonne]

So where is it that you live again??? I can easily help you out with those biscuits. And by "help" I mean eat.

I've never seen a recipe for a tart like this ... I like it!

[Patty]

I think I'm in love with this tart.

[shuna fish lydon]

ooooooooo this sounds lovely!

hmmmmmm what are all those biscuits for....?

[Madeleine]

Strawberry shortcake-what a perfect start to the summer. The berries in Connecticut should be ripe in a couple of weeks. The season usually ends around the 4th of July. Can't wait.

[michelle]

do you have a recipe for german chocolate cake

thanks

regards

[kelly]

Just happened upon this website and I love it!