Truffle Sauce & Goats Cheese Tart

Gourmet Recipes

Truffle Sauce & Goats Cheese Tart

May 22, 2019 By

Truffle Sauce & Goats Cheese Tart


  • 300 g shortcrust pastry (store bought, pre-rolled)
  • 200 ml double cream
  • 4 free-range egg yolks
  • 200 g cheddar cheese, grated
  • sea salt
  • freshly ground black pepper
  • 4 Tbs Great Southern Truffles Truffle Sauce
  • 1 small soft goat’s cheese log
  • 1 small bunch chives, trimmed and cut in half



1. Preheat your oven to 180ºC. Carefully line an 8-inch tart shell with the pastry and place in the fridge to chill for at least half an hour.
2. Line the tart with baking paper or cling film, fill with rice or baking beans and ‘bake blind’ for 8–10 minutes.
3. Make a custard by whisking together the cream and egg yolks and Great Southern Truffles Truffle Sauce and then adding the grated cheese, reserving a handful for later.
4. Season with a little salt and pepper, depending on the saltiness of the cheese. Spoon out the rice or baking beans from the tart shell and lift out the paper.
5. Pop the pastry case back in the oven for 10 minutes until just cooked. Remove and leave to cool slightly.
6. Grate some cheddar cheese over the base of the par cooked pastry and pour the truffle infused custard mixture on top. Break the goat’s cheese into chunks and distribute around the tart. Sprinkle the chives and the rest of the Cheddar over the top and bake for 10 minutes. Remove and leave to cool slightly before serving.

Buon Appetite!

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