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Wednesday, July 25, 2007

Lemon Mint Fresh Cheese Tart

The perfect mix of tart and sweet, this pie is a favourite summer dessert. Tonight I was lazy and made it with a graham crumb crust, but it also works well with a short crust pastry.

Makes one 8-9 inch pie or 12 mini-tartlets.

  • one quantity of your favourite pastry or shortbread crust
  • freshly grated zest of 3 lemons
  • 2 eggs, separated
  • 4 tablespoons sugar
  • 140 g chèvre
  • 13 fresh mint leaves, finely chopped
  • 1/2 cup whipping cream
  • freshly squeezed juice of 1 lemon
  • whole fresh mint leaves for garnish


Mix zest of one lemon into dry ingredients for pastry/shortbread.
Prepare crust recipe as per usual and bake blind.

Cream together egg yolks and 2 tablespoons sugar.
Add chèvre, chopped mint and zest of one lemon. Mix well.

Whip egg whites until stiff peaks form.

Gently fold beaten egg whites into cheese mixture.
Pour filling into baked tart crust.

Bake in pre-heated oven at 325°F for 30 minutes or until filling is set and golden in colour.

Whip cream with lemon juice and 2 tablespoons sugar.
Spread cream mixture over cooled tart.
Garnish with lemon zest and whole mint leaves.

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