So, for the 4th I couldn't resist a redux of the chèvre tart. This version is a favorite, and is appropriately festive with blueberries, strawberries, and sour cherries all cooked up on a bed chèvre custard: Red, White, and Blue Berry Tart! Enjoy it at your celebrations - and my tip: serve it chilled.
Begin by lining a 9-inch tart pan with a simple pastry crust. Home-made or store-bought work equally well. Pre-bake the crust in a 400 degree oven until just golden -- be careful not to overcook at this point; you don't want the edges to burn when the custard is baking. When you pull the crust out, drop the oven temperature to 350 degrees.
While the crust cools a bit, make the chèvre custard filling: whisk together 1 log of Allegheny Chèvre with half-cup milk, two eggs, a bit of vanilla extract and sugar. We've used anywhere between half and full cup of sugar depending on how sweet we want the tart. Last, whisk in the juice of half a lemon. Pour the custard mix into the pre-baked crust.
Now the fruit: halve the bigger strawberries and mix together with the blueberries and the pitter sour cherries. Mix the fruit together with a couple tablespoons of sugar -- just enough to coat the fruit -- then "sprinkle" the fruit evenly over the top of the tart.
Pop the tart back into the 350 degree oven and bake for 45-60 minutes. Check frequently during the final 15 -- you'll want to pull it out when the surface of the custard begins to brown about the edges and the smell throughout your kitchen is irresistible. That said: resist. Cool the tart in your fridge before you cut and serve. You be glad you waited: the custard develops a cheesecake texture, the flavors marry, and it cuts and serves beautifully. (The freezer works too if you must eat it fast...). Enjoy!