Alex McPhail

Rosemary Shortbread:
125 g butter, room temperature
90g sugar
1 Tbsp. fresh rosemary
1 egg
250g flour
1 tsp. salt
Cream first 3 ingredients in stand mixer (use paddle attachment.) Add the beaten egg in two stages, scraping down the bowl in between sessions. Add the flour and salt mixture in 3 parts, scraping down the bowl each time. The dough is ready when it all holds together. Press into a tart shell and “dock” (poke small holes in the bottom with a fork.) Bake at 325 degrees for approximately 4 minutes for small tarts. Approximately 6 minutes for larger tarts.

12 oz. cream cheese, at room temperature
8 oz. mild goat cheese
½ cup sugar
½ cup mascarpone (keep chilled)
4 eggs, room temperature and beaten
Cream first 3 ingredients in stand mixer with paddle attachment. Scrape down the sides of the bowl. Add the mascarpone and mix just until combined. Over mixing can cause the mascarpone to split. Scrape down the sides of the bowl and mix again. Add the eggs in 3 stages scraping down the bowl between each session. Spoon mixture into your par-baked tart shell. Bake at 325 degrees for approximately 10 minutes for small tarts, approximately 14 minutes for large tarts. The filling should be set, as, not wobbly and solid when touched on the top.

Sherry Vinegar Syrup:
1 part sherry vinegar by volume
2 parts sugar by volume
½ vanilla pod, scraped into mix
Place al ingredients into a pot, stir, and reduce until it is a thick caramel-like syrup. * Special note: An example of “by volume” would be 1 part=1 cup and 2 parts=2 cups.