Rhubarb Cheesecake Tart
(Crust)
1/2 cup ground walnuts
1 3/4 cup all purpose flour
1 T ground cinnamon
2 T sugar
1/2 t salt
2/3 cup butter
1/3 cup cold water
(Filling)
12 oz cream cheese at room temperature
3 T sugar
3 T all purpose flour
2 eggs
1 1/2 t vanilla extract
1 t grated lemon zest
(Topping)
4 cups diced rhubarb
1 1/3 cups sugar
1/4 cup water
>how to make<
(Crust)
*In a medium bowl or a food processor, combine all of the dry ingredients.
*Cut in the butter with a pastry cutter, 2 knives, or the processor.
*Mix in the water until it is just combined.
*Shape the dough into a ball, flatten, wrap in plastic, and refrigerate for 1 to 1 1/2 hours.
*Preheat an oven to 375 degrees.
*Meanwhile roll the dough out on a lightly floured board.
*Fit into a 11" x 8" tart shell, crimping the edges.
*Prick the bottom with a fork, line with aluminum foil, and fill with pie weighs or dried beans.
*Bake in the preheated oven until set but not browned.
*Remove from the oven and let cool, leaving the oven at 375 degrees.
(Filling)
*Beat all of the ingredients together until smoth, about 5~7 minutes.
*Fill the partially baked tart shell 1/4"~1/2" 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 just firm to the touch.
*Remove from the oven and let cool.
(Topping)
*Combine all the ingredients in a suacepan.
*Bring the mixture to a boil over medium heat and continue cooking until the rhubarb is tender and the liquid is reduced to thick, syrupy compote, about 10~12 minutes. Set aside.
*Spread the rhubarb compote evenly over the cooled tart.
*Refrigerate until the topping is set.
Note: This recipe was adaped from "Pacific Northwest The Beautiful Cookbook".
Labels: cheesecake recipe, Cheesecake Tart recipe, Fruit Tart recipe, Rhubarb Cheesecake Tart recipe, Rhubarb Tart recipe