When Stephen and I go out to dinner, which is truthfully almost as rare as a blue moon these day, we often differ on how to end the meal. Stephen always wants a cheese plate, and I want dessert. Usually by that time of the evening we have, as escaped animals are prone to do, thoroughly gorged ourselves on every item that looked even half way exciting on the menu. We are opening the top button on our pants as it is, and can’t really order both and still make it to car. (I’ve decided that skirts with yoga pant tops are idea for these outings) So it comes down to cheese plate or dessert?
With that quandary in mind, I aimed to create a dessert that was the best of both worlds. There is just enough sweet in this tart to make you feel like you had dessert, and enough savory to satisfy the rich and decadent cheese plate desire. The crust is a cornmeal base, which give a beautiful grainy texture that offsets the creaminess of the cheese perfectly. There is very little sugar in this dish, only a touch of honey, since honey is really incredible on cheese and berries alike. The berries are cooked just enough to burst with berry flavor, but not be mushy. The berries, brie, and honey flavor combinations are really out of this world. I promise we did not eat the whole thing, this time…
To make the pastry combine butter, flour, cornmeal, sugar and salt in a food processor. Pulse until the mixture resembles breadcrumbs. Add yogurt and pulse until the mixture starts to hold together. Turn out onto a board and work into a ball. Cut the ball in half and press each half into a disk. Cover in plastic wrap and refrigerate for 30 minutes.
Roll out half the dough between two pieces of wax paper or plastic wrap. (save the other for another project. A week in the refrigerator and 3 months in the freezer) Transfer the dough to a 9″ tart pan and use the rolling pin to trim away the excess dough. Cover with the plastic wrap and place the tart in the refrigerator for 30 minutes. (10 in the freezer if you are in a rush)
Preheat the oven to 350º. Fit the tart with parchment paper and then fill the tart to the top with dried beans or pie weights. I have a jar of beans I use for just this occasion. Bake for 20 minutes, or until the pastry has set.
- ~pastry~
- ¾ cup cold butter, cubed
- 3 cups all purpose flour
- ½ cup coarse cornmeal
- 3 tablespoons sugar
- pinch of salt
- ⅔ cups plain yogurt
- ~filling~
- 8 ounces brie cheese, rind removed
- 2 tablespoons creme fraiche
- 2 tablespoons flour
- 2 tablespoon honey, separated
- pinch of salt
- 1 egg, separated
- 16 ounces blackberries
- To make the pastry combine butter, flour, cornmeal, sugar and salt in a food processor. Pulse until the mixture resembles breadcrumbs. Add yogurt and pulse until the mixture starts to hold together. Turn out onto a board and work into a ball. Cut the ball in half and press each half into a disk. Cover in plastic wrap and refrigerate for 30 minutes.
- Roll out half the dough between two pieces of wax paper or plastic wrap. (save the other for another project. A week in the refrigerator and 3 months in the freezer) Transfer the dough to a 9″ tart pan and use the rolling pin to trim away the excess dough. Cover with the plastic wrap and place the tart in the refrigerator for 30 minutes. (10 in the freezer if you are in a rush)
- Preheat the oven to 350º. Fit the tart with parchment paper and then fill the tart to the top with dried beans or pie weights. I have a jar of beans I use for just this occasion. Bake for 20 minutes, or until the pastry has set.
- Remove the pie weights and parchment. Bake for 10 more minutes or until very lightly golden. Brush with egg white and bake 5 minutes more.
- Cool the shell on a wire rack.
- Beat the cheese and creme fraiche together in a mixer fitted with the paddle attachment until it is light and fluffy. 4-5 minutes.
- Add in the flour and honey and beat. Add in the pinch of salt.
- Add in the egg yolk and the unused white. (which is left over after sealing the crust)
- Assemble by spreading the cheese mixture over the bottom of the tart, then placing the blackberries in a pleasing arrangement.
- Drizzle a tablespoon of honey on top.
- Bake at 350 for 25-30 minutes. Look for the cheese to be wiggly but set, and barely coloring.
- Let the tart cool at least 15 minutes before serving.
{ 1 comment… read it below or add one }
A beautiful dessert. I love the colors of the color of the blackberries against the paleness of the cream. I sounds really delicious with the mixture of creme fraiche and brie cheese. I haven’t tasted anything like this!