I Made 15 Minute Berry Goat Cheese Tarts!


I’m a huge fan of  all things cheesecake, so I wanted to try to come up with a dessert that tasted as good but didn’t take all night to bake. Ta-da! I think I’m on to something with these simple berry goat cheese tarts. 

Now I’ll warn you right now, if goat cheese isn’t your thing these probably will not be all that appealing. Fear not; you can simply substitute any other (soft) white cheese for the goat cheese. You should try cream cheese or a mixture of ricotta and mascarpone.

What I like most about these quick and easy desserts is that they are so versatile. You can really add or subtract whatever you like. For example, I tried adding in fresh mint and cinnamon to the centers for a punchier taste. You can also try adding semi-sweet chocolate for a more decadent dessert. They would also be awesome with some candied walnuts or really any other nut. Go Crazy! Play around with your flavors until you find one that you and your family absolutely love!


1 pkg. goat cheese (or substitute)

1 can refrigerated crescent rolls

1 pkg. berries/fruit of your choice

4 Tbs. powdered sugar

8 tsp. granulated sugar



Simply preheat the oven according to the directions on the package of crescent rolls. Grease a standard cookie-baking sheet and lay out your triangles of crescent roll dough.  Spoon a small heap of cheese onto the widest end of your dough triangle and smash down. Add in your fruit and a healthy sprinkle of powdered sugar.

Roll starting from the widest end and pinch both ends to seal the pastry. Add one piece of the fruit you selected to the outside of the pastry (so that you can easily tell what’s inside after baking).

Continue this process until all your dough triangles are successfully rolled and then add a teaspoon of granulated sugar to the tops of each tart. Finally bake for the suggested time on the crescent roll packaging or until the outside of each tart is golden brown and a bit firm. Let stand for about five minutes before serving. I like to add a little powdered sugar dusted over the top of all of them for presentation.

(Note about fruit: My favorite to use was raspberries because they tended to hold their own better against the baking heat. I first tried strawberries and ended up with a runnier tart because the strawberries hold so much water.)

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