Goat Cheese Tart with Candied Fruit

FILLING:

• 315g of goat cheese

• 1 egg

• 2 egg whites

• 200g of sugar

CRUST:

• 6 - 7 tablespoons butter

• 1 cup of all-purpose flour. (more for rolling)

• 1/2 teaspoon of salt

• About a 1/4 cup of ice water

• About 2 lbs of rice or dry beans for the blind bake

CANDIED FRUIT:

• 1 cup of sugar

• 1 1/2 cup of water

• 1 - 2 lemons

• As many berries as you like

BEER PAIRING:

Victory| Berry Monkey

Style: Fruited Sour Tripel

Abv: 9.5%

This recipe can make about two 6 inch pies and believe me, you’ll be happy you have extra. Here we have a goat cheese tart recipe. This started because I was tasked to create a dish that would pair with a sour berry tripel. In this quest, I discovered how amazing goat cheese is for desserts. It adds a great tang and creaminess to the dish and anchors a lot of the flavors. The candied fruit, especially the lemon bridged the gap for tart flavors and the berries complimented the berry flavor in the beer. I was so happy with the outcome of this pairing. I hope you enjoy!

Pie Crust

Equipment:

1. Food Processor

2. Baking dish or pan

Steps:

• Before you get started, take out your eggs and place butter freezer for 15 minutes. When ready to use, remove butter from freezer and cut into 1/2-inch by 1/2-inch cubes.

• In a food processor, combine flour and salt and pulse until fully mixed.

• Add butter add butter and pulse until the mixture is a mealy texture.

• Start pouring in ice water a 1/2 tablespoon at a time while pulsing.

• After about 4 tablespoons, unplug the food processor, remove lid and fold in any unmixed flour with a spatula.

• Add more water and pulse again until mixture holds together when squeezed.

• Make a ball of the dough, place in a Ziplock and refrigerate for 30 minutes.

• Heat oven to 425°F.

• Roll out the crust to the desired size and lay over your baking dish or pan, making sure the dough makes contact with all points of the vessel.

• Place a large piece of parchment paper on top of dough and fill with rice or dry beans.

• Bake for 10 minutes then remove parchment and beans and continue baking for 5 minutes.

• Let cool on a wire rack while you start the filling.

The Filling

Equipment:

1. Stand mixer or hand mixer

2. Mixing bowl

3. Bowls

Steps:

• Preheat oven to 325

• Add sugar and goat cheese to your mixer bowl. Mix for about 5-8 minutes

• Add 1 egg and 2 egg whites to mixing bowl and mix until homogenous.

• Pour mixture into baking dish, on top of pie crust.

• Bake for 40 - 50 minutes, checking ever 15 - 20 minutes.

• Let cool for at least 30 before adding the fruit.

Candied Lemon and Berries

Equipment:

1. Sauce pan

2. Cutting Board

3. Knife

Steps:

• Clean produce

• Slice lemons into 1/8-1/4 inch thick slices (the thinner, the better)

• On medium high heat, mix and heat sugar and water.

• Once you reach a low boil add in fruit. Cook for 3-5 minutes until lemon slices become transparent.

• Let cool on a wire rack or parchment paper.

Plating

Steps:

• Fan lemon slices onto tart.

• Place berries in the negative space.

• Keep your leftovers refrigerated and enjoy!