Mango Chardonnay and Goat Cheese Tart Recipe

Ingredients For Parmesan Crust Dough:

  • 5 ounces cold butter in cubes
  • 3.5 ounces grated Parmesan cheese
  • 3.5 ounces almond powder
  • 1.7 ounces all purpose flour
  • ½ teaspoon salt
  • Pinch of black pepper
  • 2 egg-yolks

 

Directions to Prepare Flakes:

  1. Mix slowly in the mixer with a pedal attachment flour and cold butter cubs till you get rough flakes.
  2. Add the almond powder, Parmesan cheese, salt and pepper. When the flakes seem even in size,
  3. Add and combine the yolks. Wrap the dough with a clinging nylon and cool at least 2 hours.
  4. Roll the dough to 0.2 inches thickness and cut 6 individual rings, with a ‘ring” – 2.7 inches diameter.
  5. Bake inside the ring – in a medium heat till golden – brown approximately 10 – 12 minutes. Release the rings and cool.

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Ingredients For Goat Cheese – Blue Cream

  • 5.3 ounces ricotta cheese
  • 3.5 ounces Roquefort cheese (blue)
  • 3.5 ounces soft goat cheese
  • 6 tablespoons of Mango Chardonnay Preserve

 

Directions to Prepare Goat Cheese Blue Cream:

  1. Cream all the ingredients in the mixer or even with a fork until the texture is smooth.
  2. Arrange 1 tablespoon of Mango Chardonnay preserve on each baked circle
  3. Pipe the cheese cream with a piping bag tip no. 10, in spiral shape starting from the center, until all the Mango Chardonnay preserve is covered by the cream.
  4. 1.7 ounces of cheese to a tart

 

SERVING SUGGESTION:

This dish is best served with a fresh baby leaf salad. Arrange spoons of Mango Chardonnay preserve and blue cheese flakes on the salad and top with a classic vinaigrette dressing.

Shared from Tishbi Winery