Berry Goat Cheese Tart

5 from 7 votes

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This Berry Cheese Tart starts with a brown sugar and tangy goat cheese base, gets mixed with fresh strawberries, blueberries and a secret flavor weapon basil and is poured into a graham cracker crust with a crunchy slivered almond topping. Show stopper dessert!

I’m going to start off by saying I almost ate two slices while taking photographs. This Berry Cheese Tart is that good. Now some might think – goat cheese in a dessert? Basil, what is that doing in there? STOP, read and bake. You’ll thank me later.

Slice of Berry Goat Cheese and Basil Tart.


The other night as I was making dinner I heard a cooking show from the living room and when the chef mentioned the ingredients I knew I had to adapt this somehow and make it. The combination of the main ingredients sounded amazing to me. So different, so…. right. The idea of blueberries, goat cheese and fresh basil in a pie sounded so interesting to me as a dessert that I made a mental note and decided it would be a new project.

From what I remember she made a pie out of it on the show, but I did not, as I wanted a graham cracker crust, so a tart came to mind. A sweet and crunchy crumb crust hugging that amazing fruit and cheese filling would need to top it all off.

Prepping, steps to make Berry Goat Cheese and Basil Tart

Berry Cheese Tart

And due to the fact that I had more blueberries in the refrigerator then strawberries, I thought I’d make this a combination berry dessert, too.

Mix together the goat cheese, heavy cream, egg, sugar, flour, kosher salt and chopped basil in a medium sized bowl. Add the blueberries and strawberries and gently fold in, don’t want to bruise that fruit!

Pour this on top of the baked graham cracker crust.

Berry Goat Cheese and Basil Tart

In another smaller bowl mix some melted butter, sugar and sliced almonds, making sure all is coated and crumble over the fruit filling.

Place springform baking pan on a baking try and bake at 350°F for 35 minutes. When done remove from oven and allow to cool on a wire rack.

first slice of Berry Goat Cheese and Basil Tart

You can serve this berry cheese tart up warm, but actually I liked it better cold after being in the refrigerator overnight. When it’s served warm the filling is rather loose. I preferred it firm and chilled, but that’s up to you.

Yes, I had a slice of this berry cheese tart for breakfast. Bad Kevin, bad.

The tangy goat cheese mixed well with the combination of blueberries and strawberries. The crunchy, buttery and sweet graham cracker crust was perfect.

The killer was the flavor note from the basil, what a great secret weapon unleashed on the palette! Amazing, combined with the goat cheese and berries. Perfection!

Slice of Berry Goat Cheese and Basil Tart

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Berry Goat Cheese and Basil Tart - A tangy goat cheese and brown sugar base gets mixed with fresh berries & basil and poured into a graham cracker crust with a crunchy slivered almond topping. Show stopper dessert! keviniscooking.com

Berry Goat Cheese Tart

5 from 7 votes
This Berry Goat Cheese Tart starts with a brown sugar and tangy goat cheese base, gets mixed with fresh strawberries, blueberries and secret flavor weapon basil and is poured into a graham cracker crust with a crunchy slivered almond topping. Recipe video included.
Servings: 12
Prep: 15 minutes
Cook: 35 minutes
Refrigerate: 2 hours
Total: 50 minutes

Ingredients 

Crust

  • 1 1/2 cups Honey Graham Crackers crumbs
  • 1/3 cup sugar
  • 6 tbsp butter

Filling

Topping

Instructions 

  • Preheat oven to 350°F.
  • Remove graham crackers from individual packs and place in a food processor to crumble fine. Need to have 1 1/2 cups crumbs total. Add to a small bowl and with a pastry blender mix in sugar and melted butter. Press into a 9 inch springform pan. Bake for 10 minutes.
  • Using an electric hand mixer in a medium sized bowl, beat together the goat cheese, heavy cream, egg, sugar, flour and kosher salt. Stir through the chopped basil. Gently fold in the strawberries and blueberries. Pour this on top of the baked graham cracker crust.
  • In another smaller bowl mix the melted butter, sugar and sliced almonds, making sure all is coated and crumble over the fruit filling.
  • Place springform baking pan on a baking try and bake at 350°F for 35 minutes. When done remove from oven and allow to cool on a wire rack. Serve warm or cold. (See Note 1)

Video

Notes

  1. If served warm, beware filling will be loose. It’s easier to cut if chilled in the refrigerator for at least an 2 hours. Freeze it for later: Cover with plastic wrap and freeze it. Before serving, allow to come to room temperature and slice.
  2. Adapted recipe. After doing a little research I found out the chef is Moira Sommers, Co-Owner/Chef of 3 Sisters Cafe in Indianapolis, Indiana. Thanks for the inspiration for this amazing dessert!

Nutrition

Calories: 678kcal | Carbohydrates: 67.6g | Protein: 14.4g | Fat: 41.9g | Saturated Fat: 12.6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18.7g | Trans Fat: 0.5g | Cholesterol: 61.4mg | Sodium: 235.2mg | Fiber: 8g | Sugar: 35.7g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dessert
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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19 Comments

  1. 5 stars
    I can’t wait to try this! I have several parties coming up, but, hey wait, it might not make it.

  2. Omg, I loved this so much, Kevin! Basil is an amazing herb, and I can’t wait to try in desserts too! Saved!

      1. 5 stars
        Do you use parchment paper on the bottom of the pan and if so, do you make it a little wider so you
        can slip the tart off?

      2. Actually I do not because I use a non stick pan and have had no issue at all with sticking. I would though if that has been your experience with your bakeware though. Let e know what you think! Cheers! 🙂

      3. Thanks! I’m going to make this for a game night and see how it turns out. Will let you know!

      4. Cheryl this is a great dessert, but I have found that making it early the day of or the day before and keeping it refrigerated is great. Firm and flavors all melded together. Hope you enjoy as much as I do. Cheers!

  3. 5 stars
    This is a must try. It is my favorite desert of all on the site hands down. This has so much flavor and it dances around your mouth, I am salivating just thinking about it. This gets 6 stars out of five.

  4. 5 stars
    Two slices?! You have more self restraint than me!! I would have ended up with no photos and a very full belly, because I would have went to town on this beauty, Kevin!!! I’m absolutely loving the goat cheese mixed with berries and basil combo! Just brilliant, buddy! Pinning!! Cheers!

  5. 5 stars
    This does sound so interesting and so creative Kevin. I love when an idea like this turns out so wonderfully! I’ll need to grab myself some berries!

  6. 5 stars
    I’m a sucker for herbaceous berry desserts, from cookies to cakes to pies. And goat cheese? Wow…seriously creative and sounds incredibly delicious!

    1. Thanks Marissa… And the crunchy almond topping is so good. I’ve even made this in muffin cups so I don’t eat too big a slice! 😉

  7. 5 stars
    I can understand why you ate a couple of pieces so quickly! Goat cheese and berries is such a yummy combo and then combined with a graham cracker crust in a tart form? Yes please! P.S. I would eat this for b fast too 😉