If you are a regular reader here, you probably know very well my love of chocolate. The Dana Treat formula is simple: dessert = chocolate. But I know that not everyone feels this way. My own husband professes not to like chocolate – at least that is what he says before he scarfs down whatever chocolate thing I have put in front of him. Truly, his dessert taste does run to things like apple pie or lemon tart. And in the summer, mine does too.
Don’t get me wrong, I love chocolate anytime, but something really rich on a hot night just doesn’t sound right. I needed to make something for an impromptu gathering last Friday and I struggled because I know a few of the guests are true chocoholics. I also knew some of them are not. So, I decided to branch out and make something really different. I turned to my dessert notebook and almost right away found this recipe.
I have to say, on a July night, this tart is a lovely thing. It is served cold and, while there is a bit of sugar in crust and in the filling, it seems like the sweetness only comes from the honey drizzled on top. The rest of the tart is refreshingly, well, tart. It would be lovely served at a fancier dinner as a sort of cheese course, followed by chocolate truffles. But, like I said, it was pretty hard to beat on a warm summer evening.
One Year Ago: Orzo with Brocoli, Feta, and Olives
Honeyed Goat Cheese Tart with Pistachio Crust
From Food and Wine
Makes one 9-inch tart
If you are familiar with Fage Greek yogurt, the large container is just the right size for this tart. You will definitely want to serve some fruit on the plate along with a tart slice. I used blueberries, but raspberries or strawberries – or even peach slices – would be great.
1/2 cup unsalted shelled pistachios
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 tsp. pure almond extract
1/2 tsp. salt
1 1/4 cups flour
11 ounces soft goat cheese
2 cups full-fat Greek-style yogurt
2 tbsp. lime juice
2 tsp. finely grated lime zest
1/2 cup confectioners’ sugar
1/3 cup clover honey (DT: I used Tupelo honey)
1. In a food processor, pulse the pistachios until finely ground. In the bowl of a standing mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until pale, about 1 minute. Add the ground pistachios, almond extract, and salt and beat until combined. Add the flour and beat at low speed until incorporated and the dough is crumbly.
2. Scrape the dough into a 9-inch fluted tart pan with a removable bottom. Using the bottom of a glass, press the dough over the bottom and up the side of the tart pan. Refrigerate until chilled, 30 minutes.
3. Preheat the oven to 300°F. Prick the dough all over with a fork. Bake the crust for about 45 minutes, until lightly golden. Transfer to a rack and let cool completely.
4. In the bowl of the mixer, beat the goat cheese, yogurt, lime juice and lime zest until combined. Add the confectioners’ sugar and beat until smooth. Scrape the filling into the crust and refrigerate for 2 hours.
5. Just before serving, in a small saucepan, cook the honey over moderately high heat until it reaches 236°F on a candy thermometer, about 2 minutes. Remove from the heat and stir until slightly cooled, about 2 minutes. Drizzle the honey over the tart and let stand until the honey firms up, about 5 minutes. Cut the tart into wedges and serve.
(The tart can be prepared through step 4 and refrigerated overnight.)