7.06.2010

rosemary shortbread tarts with strawberries and goat cheese cream

nothing says summertime to me like a fresh ripe strawberry. the good ones, sold at roadside stands and farmers markets are deep red all the way through the berry and are quite fragile. they must be savored at the peak of the season, because we all know the season does not last long enough. i made these little tarts to help celebrate the long weekend.

rosemary shortbread tarts with goat cheese cream, and fresh strawberries.

rosemary shortbread
1 cup butter softened
1/2 cup sugar
1/2 t. salt 
1 t. vanilla
1 T fresh rosemary, chopped very fine 
2 cups flour
1/4 cup cornstarch 

beat butter, sugar, salt, rosemary and vanilla. blend in flour and cornstarch. press into tiny tart molds and weigh down with beans or pie weights. bake for 12 minutes. let cool completely.


goat cheese cream
6 oz goat cheese
4 oz cream cheese
1/4 cup powdered sugar
1/2 t. vanilla
1/3 - 1/2 cup heavy cream
beat all ingredients until light and airy. transfer to a pastry bag or ziptop bag. refrigerate until ready to assemble.


assembly
pull the shortbread out of the tart mold. fill with the goat cheese cream using the pastry bag or ziptop bag with the corner snipped off. sprinkle the cream with chopped toasted pistachios. top with a fresh strawberry.