Again, still working with my mini-prep food processor, so I used my stand mixer. I think you could also use a hand mixer to get the same results, but make sure your ingredients are at room temperature.
One tool you will need is a tart pan with a removable bottom. I picked up a 9" round tart pan that fit the ingredients perfectly. There was a little leftover dough that could be used for a mini tart or two, but you will need additional filling if you decide to use it.
Blackberry Goat Cheese Tart
Recipe from Blondies Cakes
Ingredients for the crust:
1 cup all-purpose flour
pinch of salt
7 tbsp butter, room temperature
3 oz cream cheese, room temperature
Ingredients for the filling:
6 oz goat cheese
4 oz cream cheese, room temperature
2 tbsp honey
1 tsp fresh thyme
1/4 tsp salt
1/4 tsp pepper
Ingredients for the topping:
approx. 12 oz blackberries
2 tbsp honey
1/2 tsp thyme leaves
Directions for the crust:
1. Combine all crust ingredients in the bowl of a stand mixer and mix until the dough is well blended. Turn out onto saran wrap and form into a flat disk. Wrap up and refrigerate for a couple of hours so that the dough firms up enough to roll out properly.
2. Preheat the oven to 350 degrees F. Place dough disk onto a floured surface. Roll out using short strokes from the center outward until the dough is a couple of inches larger than your tart pan (about a 12" circle for 9.5" tart pan). You should not need to grease your tart pan. Gently place the dough into the tart pan. The easiest way that I found to transfer the dough was to roll it onto my rolling pin and then unroll it over the pan. Gentle ease the dough into the pan filling out the edges and lightly pressing into the ridges. Remove the extra trim from the sides of the pan - you can use them for additional tarts or toss it. I rolled the pin over the top of the sides to make it easy to peel the top right off. Place the dough into the freezer while you prepare the filling.
Directions for the filling:
1. Combine the filling ingredients into bowl and beat until the mixture is smooth and blended. Pour into the pan, smooth the top and bake for 25 to 35 minutes. Once the top is puffy and golden, remove from the oven and allow to cool.
2. Refrigerate the tart to cool completely, then top with the berries. Drizzle honey over the top and sprinkle with thyme leaves.
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