Puhoi Valley Goat's Cheese Tart with Lemon & Summer Berries

goat summer tarts copy


  • Ready rolled sweet shortcrust pastry 
  • 200g  Puhoi Valley Mascarpone 
  • 200g  Puhoi Valley Chevre Style Goat's Cheese, at room temperature 
  • 4 tablespoons  caster sugar 
  • 1 tablespoon  liquid honey 
  • vanilla pod 
  • juice of half a lemon 
  • 2-3 cups  assorted berries 


  1. Place pastry into four 10-cm tart rings. Prick the base and refrigerate for 30 minutes.
  2. Preheat oven to 180ºC. Place baking paper over pastry and fill with baking beans or pie weights. Bake pastry shell for 12-15 minutes. Remove from oven, remove beans and baking paper and return tarts to oven. Cook for further 10 minutes or until golden and cooked through. Leave to cool completely.
  3. To prepare the filling, beat together the goat cheese and sugar with a spatula until smooth. Add honey, lemon zest and juice. Fold through the marscarpone.
  4. Spoon mixture into piping bag and fill pastry cases. Top with mixed berries and refrigerate until serving.