The combination of blackberries and sweet tart base with the tangy goat cheese result in this impressive appetizer.
Ingredients
For the crust
8 tablespoons (1 stick) butter, room temperature
1/2 cup powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 egg
1 sprig (5-6 large leaves) fresh basil, shredded
1 cup whole wheat flour
1 cup all purpose flour
For the goat cheese filling
150 gr goat cheese, softened
1/3 cup sour cream
1 large egg
1/4 cup honey
For the topping
350 gr fresh blackberries
2-3 tablespoons honey, warmed
Fresh basil leaves, shredded
Method
1. In a food processor, blend the butter until smooth and creamy. Add the powdered sugar and process until well mixed. Add in the salt, vanilla extract, and egg and process again. Throw in the basil leaves. Scrape around the bowl if necessary. Add the flours and pulse just until the dough forms a ball.
2. Remove the dough from the bowl, shape into a disk, and wrap in plastic. Chill in refrigerator for 3-4 hours or overnight to firm up the dough.
3. Preheat oven to 180 degrees C.
4. When chilled until firm, roll out the dough on a lightly floured surface. Cut out rounds of dough to fit the tartlet pans. Press the dough carefully into the pans and mend any breaks or tears with excess dough. Stab the bottom several times with a fork so the dough will not rise in the oven.
5. Bake the tart shells for 15-18 minutes, or until they are lightly coloured and the shell feels dry to the touch.
6. In a small bowl, stir together the goat cheese, sour cream, egg, and honey until absolutely smooth. Pour mixture into tart shells. Bake for an additional 20-25 minutes, or until filling is puffed and golden. Allow tarts to cool completely.
7. Once tarts are cooled, top with blackberries and drizzle with warm honey. Garnish with shredded basil leaves, if desired. Serve at room temperature or chilled.
