Honeyed Goat Cheese Cherry Tart with Pecan Crust {Gluten Free}

If you are like me and trying to milk every list minute of of cherry season then this Honeyed Goat Cheese Cherry Tart with Pecan Crust will have you ending on a sweet note.

Honeyed Goat Cheese Cherry Tart with Pecan Crust from Sassy Southern Yankee

Rich creamy goat cheese with a hint of honey is the perfect compliment to tart bing cherries. If that wasn’t good enough the pecan pie crust has me weak in the knees. I’ve used the pecan crust before and it’s just to die for! *if you are worried about too much sugar you can always omit it from the crust and reduce the honey from the filling to taste.

Ingredients:

5.3 Oz Goat Cheese

1/3 Cup Honey

4 Oz Plain Cream Cheese

2 Cups Pecans, toasted

1/4 Cup Brown Sugar (feel free to omit/reduce if watching your sugar)

1/4 Cup Butter

3/4 Lb Fresh Bing Cherries, cut in half and pitted

1/4 Teaspoon Fresh Ground Black Pepper (just trust me here)

To make the crust place the pecans on an oven proof baking sheet or baking dish.  Bake at 350* for about 10 min until toasted and fragrant; set aside to cool for about 5 min. While the nuts are cooking/cooling you can work on the next step.

Ok, to get this party started lets work on the most tedious then the rest of the recipe will be smooth sailing!  To get started wash and dry the cherries.  Next using a sharp knife slice each cherry in half and remove the pits.  Set the halved cherries aside in a bowl. If you are anything like me this process will take you twice as long because you will be sampling the delicious cherries!  One for me and one for the pie is the way I roll!

Pecan Crust from Sassy Southern Yankee

Now lets take those toasted pecans and put them to good use.  In a food processor add the pecans, brown sugar and butter.  Pulse until the nuts are ground and all of the butter is combined.  Using your hands or the back of a spoon press the mixture into a 9 inch round tart pan (you can use another pan I just love how you can remove the sides and it looks great for presentation.  A 9×9 square would work just as well).

Honeyed Goat Cheese Cherry Tart from Sassy Southern Yankee

Next using your stand up mixer or hand-held mixer beat the cream cheese and goat cheese until smooth and combined; then add the honey.  Pour the mixture in the tart pan over the pecan pie crust.

Now you know those beautiful cherries you worked so heard to prep it’s go time for them.  I placed mine so that they all looked the same but you can really do whatever you like.  Have some fun with it make patterns, swirls or whatever suits you.

Finished Honeyed Goat Cheese Cherry Tart from Sassy Southern Yankee

Then sprinkle the fresh ground black pepper over the top of the tart.  The final step is to pop the tart into the oven at 350* for 8-10 minutes.  Allow the tart to cool then place in the fridge to chill for 2+ hours until the filling sets up.  Serve chilled I served mine with a bit of cherry honey mustard drizzled over for a bit of zip (I found it in the mustard asile at the store).

Honeyed Goat Cheese Cherry Tart with Pecan Crust {Gluten Free}
Author: 
Recipe type: Dessert
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Rich creamy goat cheese with a hint of honey is the perfect compliment to tart bing cherries. If that wasn't good enough the pecan pie crust has me weak in the knees.
Ingredients
  • 5.3 Oz Goat Cheese
  • ⅓ Cup Honey
  • 4 Oz Plain Cream Cheese
  • 2 Cups Pecans, toasted
  • ¼ Cup Brown Sugar
  • ¼ Cup Butter
  • ¾ Lb Fresh Bing Cherries, cut in half and pitted
  • ¼ Teaspoon Fresh Ground Black Pepper (just trust me here)
Instructions
  1. To make the crust place the pecans on an oven proof baking sheet or baking dish. Bake at 350* for about 10 min until toasted and fragrant; set aside to cool for about 5 min. While the nuts are cooking/cooling you can work on the next step.
  2. Ok, to get this party started lets work on the most tedious then the rest of the recipe will be smooth sailing! To get started wash and dry the cherries. Next using a sharp knife slice each cherry in half and remove the pits. Set the halved cherries aside in a bowl. If you are anything like me this process will take you twice as long because you will be sampling the delicious cherries! One for me and one for the pie is the way I roll!
  3. Now lets take those toasted pecans and put them to good use. In a food processor add the pecans, brown sugar and butter. Pulse until the nuts are ground and all of the butter is combined. Using your hands or the back of a spoon press the mixture into a 9 inch round tart pan (you can use another pan I just love how you can remove the sides and it looks great for presentation. A 9x9 square would work just as well).
  4. Next using your stand up mixer or hand-held mixer beat the cream cheese and goat cheese until smooth and combined; then add the honey. Pour the mixture in the tart pan over the pecan pie crust.
  5. Now you know those beautiful cherries you worked so heard to prep it's go time for them. I placed mine so that they all looked the same but you can really do whatever you like. Have some fun with it make patterns, swirls or whatever suits you.
  6. Then sprinkle the fresh ground black pepper over the top of the tart. The final step is to pop the tart into the oven at 350* for 8-10 minutes. Allow the tart to cool then place in the fridge to chill for 2+ hours until the filling sets up. Serve chilled I served mine with a bit of cherry honey mustard drizzled over for a bit of zip (I found it in the mustard asile at the store).

 

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