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(Source: pelandobananas)

Blackberry Goat Cheese Tart 
Inspired by Always With Butter

Yields 1 9-inch tart (or 8 tartlets)

Basil Infused Tart Crust 
8 tablespoons (1 stick) butter, room temperature 
1/2 cup powdered sugar 
1/2 teaspoon salt 
1 teaspoon vanilla extract 
1 egg 
1 sprig (5-6 large leaves) fresh basil, shredded 
1 cup whole wheat flour 
1 cup all purpose flour

In a food processor, blend the butter until smooth and creamy. Add the powdered sugar and process until well mixed. Add in the salt, vanilla extract, and egg and process again. Throw in the basil leaves. Scrape around the bowl if necessary. Add the flours and pulse just until the dough forms a ball. The dough will be the consistency of very soft and sticky cookie dough.

Remove the dough from the bowl, shape into a disk, and wrap in plastic. Chill in refrigerator for 3-4 hours or overnight to firm up the dough.

Preheat oven to 350 degrees F (180 degrees C).

When chilled until firm, roll out the dough on a lightly floured surface until it is 1/8-inch thick (you may have to wait a few minutes for the dough to soften). Cut out rounds of dough to fit the tartlet pans (alternatively, if you are making a large, single tart, roll out the dough and cut a large circle to fit the tart pan). Press the dough carefully into the pans and mend any breaks or tears with excess dough. Stab the bottom several times with a fork so the dough will not rise in the oven.

Bake the tart shells for 15-18 minutes, or until they are lightly colored and the shell feels dry to the touch.

Goat Cheese Filling 
5 ounces goat cheese, softened 
1/3 cup sour cream 
1 large egg 
1/4 cup honey

In a small bowl, stir together the goat cheese, sour cream, egg, and honey until absolutely smooth. Pour mixture into large tart shell or divide evenly between individual tart shells. Bake for an additional 20-25 minutes, or until filling is puffed and golden. Allow tarts to cool completely.

Topping 
12 ounces fresh blackberries 
2-3 tablespoons honey, warmed 
Fresh basil leaves, shredded

Once tarts are cooled, top with blackberries and drizzle with warm honey. Garnish with shredded basil leaves, if desired. Serve at room temperature or chilled.

To store, chill tarts in the refrigerator in an airtight container.