Goat Cheese Torte with Honey & Fruit

Goat Cheese Torte with Honey & Fruit

Serves 4 to 6

A torte is a style of cake and this one is very light and delicious. It is slightly sweet from the maple syrup and has a nice tang from the goat cheese. This is a great recipe to make it a day ahead if you’re short on time. I recommend using an 11-inch tart pan with a removable bottom. Don’t skip on the glaze– it adds a necessary sweetness to an otherwise tart torte.

Tip: This recipe needs to chill for several hours before serving, so plan ahead!

Ingredients

Crust Ingredients

2 cups ground graham cracker crumbs (about 16 double crackers)
4 tablespoons granulated sugar
1 cup raw walnuts
½ cup unsalted butter, melted

Filling Ingredients

1 package of cream cheese, room temperature (about 8 ounces)
1 package of goat cheese, room temperature (about 4 ounces)
½ cup honey
2 large eggs
½ teaspoon vanilla extract

Topping Ingredients

1 ½ cups sour cream
3 tablespoons maple syrup
½ teaspoon vanilla extract
2 cups mixed seasonal fruit, such as whole raspberries, blueberries, blackberries or sliced peaches, plums or apricots

Glaze Ingredients

¼ cup apricot jam
3 tablespoons water

Directions

Preheat your oven to 325°F. Prepare a large rimmed baking sheet lined with a piece of parchment. Place the 11-inch removable bottom tart pan on the baking sheet. Set aside.

Prepare the crust: Add graham crumbs (or crackers) and sugar to a large food processor and process on High until finely ground. Add melted butter and whole walnuts and pulse several times until combined and can squeeze together with hands and it holds together. It’s okay to have big chunks of walnuts in the crust to add texture and flavor. Press the crust mixture using the back of a spoon or measuring cup into a 11-inch tart pan with a removable bottom, being sure to press the crust mixture into all the sides and create an even layer. Place in the oven and bake for 15 minutes to slightly toasted and set. Remove from the oven and set aside to cool slightly, about 5 to 10 minutes, while making the filling.

Meanwhile, increase the oven temperature to 350°F.

Prepare the filling: Wipe out the food processor. Add cream cheese and goat cheese into the food processor on High, until lightened, about 1 minute. Stir in ½ cup honey until combined, about 30 seconds, scraping as needed. Add eggs, one at a time, until incorporated, about 1 minute, scraping as needed. Stir in ½ teaspoon vanilla, scraping as needed. Place the mixture into the slightly cooled crust and bake, until set, for about 20 minutes. Remove from the oven.

Prepare the topping: Meanwhile, whisk sour cream, 2 tablespoon honey, and 1⁄2 teaspoon vanilla, until smooth, in a small bowl. Spread the topping on top of the filling with a spatula or the back of a spoon and place back in the oven, until just set, about 5 minutes. Remove from the oven and cool slightly on a wire cooling rack for at least an hour.

Once cooled, cover with seasonal fresh fruit of your choice, slicing and arranging to make a beautiful presentation.

Prepare the glaze: Whisk jam and water together, until combined over low heat in a small saucepan, until it becomes semi-liquid and begins to bubble, about 5 minutes and it is thick enough to not run off the side of the tart. With a pastry brush, paint over the top of the fruit being generous with adding the glaze.

Chill before serving for at least four hours or overnight in the refrigerator.