Three-cheese tart with berry coulis

May 5, 2015 (Last Updated: January 11, 2019)
Print Recipe

Three-cheese tart with berry coulis

Serves: 1 large or 6 small tarts
Cooking Time: 1 hour

Ingredients

  • SHORTCRUST PASTRY
  • 120g (½ cup) butter
  • 180g (1,5 cups) cake flour
  • 1 large egg
  • ice water
  • 3 sprigs fresh rosemary, finely chopped
  • FILLING
  • 1 large egg
  • 1 large egg yolk
  • 250ml (1 cup) fresh cream
  • pinch of salt
  • 5ml (1 tsp) sugar
  • 2,5ml (½ tsp) ground nutmeg
  • 100g Bresse bleu (or other creamy blue cheese), crumbled
  • 100g Dalewood Huguenot, sliced (or Gruyère)
  • 100g Brie, sliced
  • ready-made raspberry coulis, to serve
  • mixed berries, to serve
  • bitter microgreens, to serve

Instructions

1

Preheat the oven to 180°C.

2

For the pastry, work the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Beat in the egg, rosemary and a little ice water to bind the dough. Press into a greased tart tin or 6 tartlet tins and bake blind for 10 minutes.

3

For the filling, mix together the egg, yolk, cream, salt, sugar and.

4

Remove the pastry case from the oven and allow to cool a little.

5

Place the cheeses into the pastry case, pour the egg mixture over and bake for a further 20 minutes.

6

Serve the tart warm, garnished with the raspberry coulis, berries and microgreens.

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May 5, 2015 (Last Updated: January 11, 2019) By
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