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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.
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