SWEET P'S BAKING CO. confections of a domestic goddess
Monday, May 28, 2012
Rhubarb Cheesecake Tart
Its that time of year again.
The time when I struggle with where I will
dedicate my time....
the kitchen or the garden.
The garden can take up so much time
yet I don't mind because I love my garden.
Its full of beautiful roses, raspberry bushes,
and eventually heavily burdened tomato plants.
There is also a sweet little pond that has
a soothing fountain, humming birds wearing
what seems like jet packs considering the speed they fly by.
And the occasional neighborhood cat
passing through to say hi.
But as much as I love my garden,
its my kitchen that has my heart and soul.
The great thing about these two different
worlds is that more often than not
they can come together and produce something
Today's recipe is a really good example.
Not everyone likes rhubarb I know.
And that's just crazy.
But this tart could change their mind
or yours if you are the crazy one.
If you are not lucky enough to have
any rhubarb in your garden there is
plenty at the farmers markets and
grocery stores at this time of year.
So go and enjoy some spring rhubarb love.
Rhubarb Cheesecake Tart :
one 10 inch flan pan
1 lb chopped fresh rhubarb
1/2 cup sugar
1/2 teaspoon vanilla
Combine rhubarb and sugar in a shallow casserole
dish. Cover with foil. Bake in a 350 F oven for 20 minutes,
or until tender.
Remove from oven and add vanilla. Strain rhubarb and reserve
juice. Chill both rhubarb and juice.
1 cup flour
1/2 cup ground almonds
1/2 cup butter
5 tablespoons sugar
In a food processor combine all ingredients.
Blend until fine crumb.
Press into flan pan or pie dish pressing up the sides.
Bake in a 325 F oven for 20 minutes or until light brown.
Remove and cool completely.
250 grams cream cheese ( block )
100 ml heavy cream
2 tablespoon cointreau
1/4 teaspoon almond extract
3 tablespoon sugar
Combine all ingredients together and beat until
smooth. Chill for 30 minutes.
Spread cream cheese mixture evenly over cooled crust.
Drop spoons of rhubarb onto cheese filling and using a knife
swirl together carefully.
Using a pastry brush brush on cooled reserved rhubarb juice
( it should be slightly thick )
Chill tart thoroughly for at least 6 hours.
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