October 23, 2017

Goat Cheese Tart w/Caramelized Honey & Pistachio Crust

Thank you for coming back & seeing what we're up to now, as we're ready to present our first awesome recipe on TheSunshineBride.com!

Goat Cheese Tart w/Caramelized Honey & Pistachio Crust
Cooking Time: 30 Minutes
Total Time: 4 Hours
Serving Size: Six three inch Tarts

Honey caramelizes as it cooks, & it's amazing over a mix of goat cheese and Greek yogurt, where it cools to a caramel like consistency.

Ingredients
1 Cup Unsalted Shelled Pistachios
2 Sticks of Unsalted Softened Butter
1 Cup of Sugar
1 Teaspoon of Almond Extract
1 Teaspoon of Salt
2 1/2 Cups of Flour
22 oz of Softened Goat Cheese
4 Cups of Full-fat Greek Yogurt
4 Tablespoons of Fresh Lime Juice
4 Teaspoons of Finely Grated Lime Zest
1 Cup of Confectioner's Sugar
2/3 Cup of Clover Honey

1.) Use a food processor to pulse the pistachios until they're finely ground. And use a standing electric mixer with a paddle at medium speed to beat the butter with the sugar until pale - about 1 minute. Add the pistachios, almond extract, and salt. Beat until combined. Add the flour, and beat at a low speed until the dough is crumbly.

2.) Scrape your dough into the tart pan, refrigerate  for around 30 minutes until chilled.

3.) Preheat our oven to 300°, and prick the dough all over with a fork. Bake for around 45 minutes, until the crust is lightly golden. Transfer to a cooling rack.

4.) In the mixer bowl, beat the goat cheese, yogurt, lime juice, & zest until combined. Add the confectioner's sugar & beat until smooth. Scrape the filling into the crust, & refrigerate for at least 2 hours.

5.) Just before serving cooking the honey over a moderately high heat until it reaches 236° on a candy thermometer, around 2 minutes. Drizzle it over the tarts, & let everything sit for about 5 minutes.

If you love our blog make sure to comment, and please turn off your ad blocker. It's only *one* tiny Google Ad in the right sidebar. ❤

And let us know what you think! Because we think it's amazing. :) Mmm....

No comments:

Post a Comment