Goat Cheese Tarts with Cranberry Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 180 g butter, cold
- 250 g flour
- 1 pinch (s) salt
- 4 tablespoon water
- 60 g cranberries, dried
- 0.5 teaspoon ½ coriander powder
- 0.5 teaspoon ½ cardamom powder
- 2 ½ tablespoon sugar
- 150 ml orange juice
- 0.5 ½ bunch thyme
- some salt and pepper
- 1 egg (s)
- 200 g oat cream cheese
- Flour for the work surface
- Butter for the molds
Print Recipe
Pin Recipe Instructions
- Cut the butter into small pieces. Use your fingertips to crumble the flour, butter, 1 pinch of salt and 4 tablespoons of water into crumble. Knead quickly into a dough and let rest for 30 minutes.
- Preheat the oven to 200 ° C (top / bottom heat, circulating air: 180 ° C). Chop the cranberries and mix with the spices, sugar and orange juice in a saucepan. Bring everything to the boil and bring to a syrupy syrup over high heat while stirring. Pour the cranberry sauce into a metal bowl and allow to cool completely.
- Wash the thyme, shake dry and pluck the leaves off. Beat half of the leaves with the egg and goat cheese until smooth. Season to taste with salt and pepper.
- Roll out the dough on a floured surface 2 - 3 mm thick. Cut out 4 circles of 15 cm each. Butter 4 molds, gently press the dough in. Spread the cranberry sauce on top, brush with the goat cheese mixture and fold the excess dough inwards.
- Bake the goat cheese tarts for 20 minutes. Remove the tartes from the molds and arrange on plates.
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