I was impatient about this already easy-breezy-speedy tart. It came together in about 30 minutes and then I only chilled it for 20 minutes before slicing (instead of the recommended 2 hours).
… the crust was a bit crumbly.
It didn’t ruin anything though. Jake didn’t judge it. (I maybe judged it a little.) But the truth is, sometimes you just need to eat dessert sooner than the recipe suggests. You see, that’s what’s fun about making this stuff yourself. You make your own rules. You do what you want.
This tart is so tasty though! It tastes like the best parts of summer. It keeps it real without requiring any baking. It’s my current BFF.
P.S. I ate this piece before I ate lunch today. I made a real mess of it.
- 12 double graham crackers*
- 6 T unsalted butter, melted
- pinch of salt
- 5-6 oz. goat cheese
- 1/4 cup strawberry jam
- zest from 1/2 of a small orange, optional
- 2 T strawberry jam
- 1 T honey
- Make crust. Crush the graham crackers in a food processor or in a plastic bag using a rolling pin. Make sure they are crumbs, for real, and no large chunks remain. Add the salt, and melted butter stirring thoroughly. Pour the graham cracker mixture into a 9-inch tart pan with removable bottom. Press the mixture along the sides and bottom until evenly coated. Carefully place the tart pan in the freezer while you prepare the filling.
- Make filling. Using an electric mixer, beat the goat cheese with the strawberry jam and orange zest, if using. Spread evenly over the chilled crust.
- Slice the berries. Trim the ends of the strawberries and arrange them, pointed side up around the perimeter of the tart. Slice the remaining strawberries and pile them in the center; covering the entire surface of the tart.
- Make the glaze by stirring together the honey and strawberry jam. Brush over the berries. Chill in the fridge for at least 2 hours, but overnight is best, to let the crust set completely and for the flavors to meld. Remove from tart pan, slice, and serve!