RHUBARB CHEESECAKE TART

Rhubarb Cheesecake Tart image

Number Of Ingredients 16

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1/2 cup CRUST ground walnuts
1 3/4 cup CRUST flour
1 tablespoon CRUST cinnamon
2 tablespoon CRUST sugar
1/2 teaspoon CRUST salt
2/3 cup CRUST butter
1/3 cup CRUST cold water
375 grams FILLING cream cheese at room temperature
3 tablespoon FILLING sugar
3 tablespoon FILLING flour
2 FILLING eggs
1 1/2 teaspoon FILLING vanilla
1 teaspoon FILLING grated lemon zest
4 cups TOPPING diced fresh rhubarb
1 1/3 cups TOPPING sugar
1/4 cup TOPPING water

Steps:

Crust: Combine all drz ingredients. Cut in the butter. Mix n the water until just combined. Shape the dough into a ball, flatten, wrap in plastic, and refrigerate for 1 - 1 1/2 hours
Preheat oven to 190 C. Roll the dough to fit into 25 cm tart shell, crimping the edges. Prick the bottom with a fork, line with aluminum foil, and fll with pie weights or dried beans. Bake in the preheated oven until set but not browned. Remove from oven and let cool, leaving the oven on.
Filling: Beat all of the ingredients together until smooth, about 5 - 7 minutes. Fill the tart shell 6 mm - 1.5 cm from the rim with this mixture. Bake in the preheated oven for 20 - 25 minutes, or until the cheese filling puffs a bit and is firm to touch. Let cool.
Topping: Combine all ingredients in a saucepan, Bring to boil over medium heat and continue cooking until rhubarb is ender and liquid reduced to a thick, syrupy compote, about 10 - 12 minutes. Set aside.