So, I’ve been sitting on this post for awhile. Quite awhile. Case in point? This dessert was made for Christmas Eve dinner. So…yeah. I’ve been lazy getting around to it.
But, I figured, it’s almost Valentine’s Day. And this dessert is decadent, and involves chocolate, and red fruit. And, it’s pretty. Really, really pretty. And if you were going to eat a pretty dessert any day, it should be Valentine’s, right?
I’m going to be alone this Valentine’s Day. Shawn is going away for a work conference, so it’s just me, the dogs, and some terrible/awesome rom-com I’ll find on basic cable. I’ve never been very into Valentine’s Day; it’s a great day for eating chocolate and smelling pretty flowers, but otherwise, I can take it or leave it. So, I’m not destroyed over spending it on my own. Shawn has a standing tradition to give me a bag of Skittles each year on Valentine’s, so as long as I get those tasty little fruit candies, I’m a happy girl. But I’ll miss my guy, just cuz
The sweetness of the chocolate versus the tang of the goat cheese and tartness of the currants is such a great combination. It’s complex and unexpected. Plus, as I mentioned before, pretty. This is a dessert to make to impress your Valentine.
Red Currant & Goat Cheese Tart
1 1/2 cups all-purpose flour
2 Tbsp. sugar
1 tsp. salt
6 Tbsp. unsalted butter, cubed
1/8 to 1/4 cup ice water
6 oz. semisweet or bittersweet chocolate, roughly chopped
1/4 cup heavy cream
Goat Cheese Filling:
8 oz. goat cheese, at room temperature
1/4 cup sugar
Juice and zest of 1/2 an orange
2 eggs, at room temperature and beaten
1/3 cup half and half
1/3 cup heavy cream
2 cups fresh red currants, stems attached
Preheat oven to 350.
In a large mixing bowl, whisk together flour, sugar and salt. Add cubed butter. Using your hands or a pastry cutter, cut butter into flour mixture until mixture resembles coarse crumbs. Add in ice water, 1 tsp. at a time, until dough just comes together. Dump dough onto a well-floured surface. Roll out into a 1/4″ thick rectangle. Press dough into a 4.25″ x 13.75″ tart pan. Fork the bottom of the dough. Line pan with parchment paper and fill with beans or pie weights. Bake in oven until just beginning to turn golden brown, about 15 minutes. Remove from oven and let cool.
While crust is baking, heat 1/4 cup heavy cream to simmering. Pour over chopped chocolate and mix until chocolate completely melts.
In a large mixing bowl, whisk together goat cheese and sugar until fluffy and well combined. In a small bowl, whisk together eggs, orange juice and zest. Add egg mixture to goat cheese mixture. Whisk half and half and heavy cream into cheese mixture until well combined.
Spread chocolate in a thin, even level at the bottom of the tart shell. Pour in goat cheese mixture on top. Tap tart pan to remove any air bubbles. Carefully add red currants to the top of the goat cheese mixture, making sure not to let them sink to the bottom of the tart. Bake in the center of oven until goat cheese sets, about 20-25 minutes. Let cool to room temperature before serving.