Fig & Goat Cheese Tart
Updated Oct 20, 2022, Published Feb 14, 2014
This post contains affiliate links. Please see our disclosure policy.
Ingredients
- Gluten-free non-stick cooking spray
- 1½ cups gluten-free graham-style cracker crumbs
- ½ cup plus 2 tablespoons sugar, divided use
- 4 tablespoons unsalted butter, melted
- 1/8 teaspoon kosher salt
- 16 ounces soft goat cheese, at room temperature
- 2 large eggs
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 pound fresh figs
- 2-3 tablespoons honey
Directions
- Preheat the oven to 350ºF.
- Spray a 9-inch tart pan with a removable bottom with cooking spray.
- Combine the graham-style cracker crumbs with 2 tablespoons sugar, the butter, and salt.
- Press firmly into the bottom and up the sides of the tart pan.
- Bake for 12-14 minutes or until fragrant and the edges are golden brown.
- Remove the tart pan from the oven and let cool. Leave the oven on.
- With an electric mixer, beat the goat cheese on medium speed until smooth.
- Add the eggs, remaining ½ cup sugar, lemon juice, and vanilla and beat until smooth and well combined.
- Pour the mixture into the tart shell, place the tart pan on a baking sheet, and bake for 15-20 minutes or until the filling is set but not dry.
- Let the tart cool in the pan for 15 minutes.
- Cover with plastic wrap and refrigerate until cold, about 1 hour. (Can be made 1 day ahead up to thispoint.)
- Up to 1 hour before serving, cut the figs lengthwise into sixths and place on top of the filling in concentric circles.
- Drizzle with honey and serve.
Servings
Serves 6-8
