Tate Tart
Makes a 9 inch tart
1 pkg Tate brand gluten free or regular coconut crisp cookies
1/4 cup (2oz) melted unsalted butter
1 cup (8oz) lemon goat’s cheese or plain with 1 tsp. finely grated organic lemon rind
6 tbsp. filtered water
4 cups fresh blueberries
1-2 tsp. plain or lavender honey
2 tbsp. goat’s caramel or 1 tbsp coconut sugar
Crush the cookies in a bag until fine and mix in the butter. Press into a tart pan on the bottom and a little up the sides and freeze until firm. Mix the cheese with water until a spreadable consistency. Spread onto the crust carefully and leave the edges of the crust exposed. Heat the blueberries with enough of the honey for sweetness and cook until the blueberries are just breaking down. Chill until cool. Drizzle a bit of the caramel or sugar over the cheese and then spread blueberries over the cheese almost until the edge. Chill and serve cut into wedges.