Prep Time: 25 minutes
Cook Time: 12 minutes
Chill Time: 2 hours
1 pkg (255 g) frozen tart shells (12)
1/2 cup (125 mL) 35% whipping cream
2 tsp (10 mL) dried lavender
1 small log (140 g) Ontario chevre (soft, unripened goat cheese), softened
1/4 cup (50 mL) granulated sugar
1 cup (250 mL) 0% plain Greek yogurt
2 tsp (10 mL) pure vanilla extract
1 pint fresh raspberries
Fresh mint leaves
Icing sugar (optional)
Place tart shells on baking sheet and prick bottom of tarts. Bake in 400 F (200 C) oven for about 12 minutes or until golden brown. Let cool completely.
Meanwhile, in small saucepan, bring cream and lavender to a gentle simmer. Remove from heat and let steep for about 30 minutes or until cool. Pour through fine mesh sieve into large bowl. Add goat cheese and sugar and using electric mixer beat together until fluffy. Beat in yogurt and vanilla until combined. Spoon into tart shells and chill for at least 2 hours or up to 2 days. Top with berries and mint before serving. Dust with icing sugar, if desired.
Makes 12 servings.
Tip: Look for 18 pack mini tartlets to make bite size versions of these tarts.
You can find lavender in gourmet food shops, some larger grocery stores and some gardening stores. Ask for edible dried lavender.
You can wrap the lavender in a cheesecloth and steep it in the cream or use a tea ball or infuser for the lavender and place in the cream to steep the flavour.
Per serving: About 194 cal, 6 g pro, 11 g total fat (5 g sat fat), 19 g carb, 1 g fibre, 23 mg chol, 140 mg sodium. %RDI: iron 5%, calcium 4%, vit A 7%, vit C 9%
Source: Ontario Goat Cheese (ontariogoatcheese.ca)