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.
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.
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.
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.
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!
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!
This Berry 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.
- 1 1/2 cups Honey Graham Crackers crumbs
- 1/3 cup of sugar
- 6 tbsp butter
- 1 cup soft goat cheese (use two 4 oz packages)
- 1/3 cup heavy cream
- 1 large egg
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/8 tsp kosher salt
- 2 tbsp basil (finely chopped, fresh )
- 3 cups blueberries
- 2 cups strawberries (sliced)
- 1 1/2 cups sliced almonds
- 1/2 cup sugar
- 1/3 cup melted butter
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)
- 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.