Sweet Goat Cheese Tarts
Executive Pastry Chef Sarah Herman- YoChef's Catering
Sweet Pastry Dough - Yields 12
2 1/4 sticks (1 cup plus 2 tablespoons) cold unsalted butter
3 cups all-purpose flour
3/4 cup confectioners' sugar
1/2 teaspoon salt
3 large egg yolks
3 tablespoons ice water
1 teaspoon vanilla
Cut butter into bits. In a bowl with a pastry blender or in a food processor blend or pulse flour, confectioners' sugar, and salt until combined well and add butter, blending or pulsing until mixture resembles coarse meal. In a small bowl whisk together yolks, ice water, and vanilla until combined well and add to flour mixture, tossing with a fork or pulsing until incorporated. Form dough into a ball and divide into 2 pieces. Form each piece into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 1 hour and up to 1 week.
Preheat oven to 400°F
Form into 2 ounce balls, place ball in center of tartlette tins, push up the sides and bottom of pan. Chill shells 15 minutes, or until firm. Bake shells in middle of oven 12 minutes, or until golden, and cool in tins on racks. Gently loosen shells from pans, shells can be stored at room temperature for 3 days or freeze wrapped for up to 3 months.
Sweet Goat Cheese Cream Filling
8 ounces Goat Cheese (softened at room temperature)
1 quart heavy cream
1/3 c. granulated sugar
2 tsp. vanilla bean paste
Place 1 qt. heavy cream in mixer with whisk attachment, beat on medium high until soft peaks form. Add sugar and vanilla, beat on medium until stiff peaks form. Add goat cheese to the whipped cream and beat on low until goat cheese is incorporated and mixture is smooth and creamy. Spoon mixture into a pastry bag and pipe into sweet tart shells. Garnish with fresh fruit.
Goat cheese mixture can be made 1 day in advance and chilled.