We’ve officially had out first snow here in Denver! Luckily I had the day off and could watch the snow fall in my robe and slippers!
Fresh figs are in season and seriously guys, this is one of my all-time favorite fruits to use. The fresh fig is much less sweet and has an entirely different flavor than dried fig, so if you see these babies in your local market, buy them!
For all those out there who love goat cheese as much as I do, you’ll want to try this tart out. Creamy, and tangy, it pairs so perfectly with the subtle sweet figs, and toasty crunchy pistachios. Are you drooling yet?
Goat Cheese & Fig Tart
Yield 1 8” fluted tart pan
Tart crust
Graham cracker crumbs 1 cup
Pistachios ¾ cup
Butter, melted 5 T (2.5 oz)
Sugar ¼ cup
Goat Cheese Mousse
Goat cheese 1 cup (8 oz)
Sugar ¼ cup
Cream ¼ cup (4 oz.)
Garnish
Fresh figs
Pomegranate seeds
Directions:
Preheat oven to 350 degrees F.
In a food processor, combine graham cracker, pistachios, sugar and melted butter until mixture is wet. Press into greased fluted tart shell and up the sides evenly.
Bake in oven for about 15 minutes or until crust is toasted and dry.
To make the goat cheese mousse, add goat cheese and sugar to a standing mixer fitted with a paddle attachment. Mix until smooth and sugar is no longer grainy.
Scrape out of the bowl into a separate bowl. Use the mixer to whip the cream to medium peaks, and fold into goat cheese mixture until smooth.
Smooth goat cheese mousse into baked tart shell with an offset spatula.
Garnish with fresh figs and pomegranate seeds.
Enjoy
Fig & Goat Cheese Tart
Goat cheese tart with a pistachio graham cracker crust and fresh figs!
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3/4 cup pistachios, chopped
- 5 Tbsp. butter, melted
- 1/4 cup sugar
Goat Cheese Mousse
- 1 cup goat cheese
- 1/4 cup sugar
- 1/4 cup cream
Garnish
- fresh figs
- pomegranate seeds
Instructions
- Preheat oven to 350 degrees F.
- In a food processor, combine graham cracker, pistachios, sugar and melted butter until mixture is wet. Press into greased fluted tart shell and up the sides evenly.
- Bake in oven for about 15 minutes or until crust is toasted and dry.
- To make the goat cheese mousse, add goat cheese and sugar to a standing mixer fitted with a paddle attachment. Mix until smooth and sugar is no longer grainy.
- Scrape out of the bowl into a separate bowl. Use the mixer to whip the cream to medium peaks, and fold into goat cheese mixture until smooth.
- Smooth goat cheese mousse into baked tart shell with an offset spatula.
- Garnish with fresh figs and pomegranate seeds. Enjoy!