Tart aux Myrtilles et Chèvre (Blueberry & Goat Cheese Tarts) recipe

by the Agricultural Institute of Marin

Yields 24 – 2 inch tarts or 12 – 3 inch tarts

  • 1 pint basket fresh blueberries, puréed
  • ½ cup sugar, superfine
  • Zest of one lemon
  • 2 tsp vanilla extract
  • ¼ cup cold water
  • 2 Tbsp. cup arrowroot or cornstarch
  • ¾ cup Bodega Artisan Creamery goat cheese, creamed
  • 24 – 2 inch pre-made tart shells or 12 – 3 inch pre-made tart shells
  • Blueberries and mint sprigs for garnish

Combine the blueberries, sugar, lemon zest & vanilla in a saucepan. Place over medium heat, stirring constantly so mixture does not burn. Combine arrowroot & water in a small mixing bowl & whisk to combine; set aside. When blueberry mixture is steaming, pour a little of the hot liquid into arrowroot mix; whisk to mix & return the mixture to pan, stirring constantly until mixture thickens & bubbles. Fold in creamed goat cheese; slowly whisk until completely blended and smooth. Immediately pour (or pipe with pastry bag) this into tart shells & refrigerate until cool and set. Garnish with blueberries and mint sprigs.

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