Rhubarb Chevre Tart

Rhubarb Chèvre Tart is a sweet-tart dessert with a nutty almond-coconut crust, filled with whipped Bella Capra Chèvre and topped with a bright, jammy rhubarb compote. Finished with tender slices of fresh rhubarb, it’s a creamy, tangy treat that’s best served chilled for a refreshing finish.

Ingredients

24 oz. softened Bella Capra Chevre
3 cups diced rhubarb
2 stalks fresh rhubarb for topping
3/4 cup sugar
1 1/2 cups water
1 tablespoon honey

Crust
1 1/2 cups fine ground almonds
1/2 cup toasted coconut
4oz. softened Graziers Vat Cultured Euro Style Salted Butter

Directions

Start off by making the tart crust. Lightly butter a 7in spring form pan or tart pan.
Mix ground almonds, toasted coconut, and butter until a ball forms.
Press into pan to create crust.
Bake at 400 degrees for 12 minutes. Let the crust cool while preparing the next step of making the jam topping.

Rhubarb Topping

To make topping, add sugar with diced rhubarb, sugar, and water.
Simmer mixture 10 minutes and occasionally stir. The rhubarb will begin to break apart and should become jammy.
Cut the remaining 2 stalks in diagonal slices and place in pan with lid on until the pieces are cooked and tender to a fork. This should take about 5 minutes.
Whip the chevre with honey until creamy and smooth. Take the crust out of pan and spread whipped creamy chevre over the top. Spread the jam next and finish with rhubarb pieces. Serve chilled.

Rhubarb Chevre Tart

Dessert & Drinks

35 min

Serves: 8

Print Recipe

Ingredients

Directions

Start off by making the tart crust. Lightly butter a 7in spring form pan or tart pan.
Mix ground almonds, toasted coconut, and butter until a ball forms.
Press into pan to create crust.
Bake at 400 degrees for 12 minutes. Let the crust cool while preparing the next step of making the jam topping.

Rhubarb Topping

To make topping, add sugar with diced rhubarb, sugar, and water.
Simmer mixture 10 minutes and occasionally stir. The rhubarb will begin to break apart and should become jammy.
Cut the remaining 2 stalks in diagonal slices and place in pan with lid on until the pieces are cooked and tender to a fork. This should take about 5 minutes.
Whip the chevre with honey until creamy and smooth. Take the crust out of pan and spread whipped creamy chevre over the top. Spread the jam next and finish with rhubarb pieces. Serve chilled.