Goat cheese gives this custardy tart a tangy kick. Feel free to replace the blackberries with other berries, peach slices or halved plums. If using frozen berries, don’t thaw them before making the tart—this will keep the juice from bleeding into the crust as it bakes.
- 1 cup fresh or frozen blackberries
- 1 prepared graham cracker crust
- 5 oz. soft goat cheese
- 1/2 cup low-fat milk
- 1/3 cup sugar
- 2 large eggs
- 1 tsp. lemon zest
- 1/2 tsp. vanilla extract
- 2 Tbs. seedless blackberry jam
Preheat oven to 350F. Spread blackberries over bottom of crust.
Place cheese, milk, sugar, eggs, lemon zest and vanilla in blender or food processor. Blend until smooth.
Pour cheese mixture over blackberries. Bake 45 to 50 minutes, or until filling has set and tip of knife inserted in center comes out clean. Cool on wire rack.
Place blackberry jam and 1 tsp. water in microwave-safe bowl. Microwave on high 30 seconds, or until jam turns liquid. Stir until smooth. Brush mixture over top of tart. Slice into 8 wedges, and serve once jam has set.
- Calories: 236
- Carbohydrate Content: 28 g
- Cholesterol Content: 62 mg
- Fat Content: 11 g
- Fiber Content: 1 g
- Protein Content: 6 g
- Saturated Fat Content: 4 g
- Sodium Content: 176 mg
- Sugar Content: 19 g