The warmth of ginger and the Sweet Short Crust complement the sour rhubarb in this tart. Lightly cooking the rhubarb on the stovetop leaves it tender but cohesive, and a thin layer of cheese filling mellows and binds the tart's diverse flavors.
Prep Time: 1 hour, 00 minute
Ingredients:
- 1 recipe Sweet Short Crust, partially baked (until golden)
- 2/3 cup sugar, divided
- 1 tsp. vanilla extract
- 4 oz. cream cheese
- 1 egg
- 1/3 cup sugar
- 2 Tbsp. cornstarch
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground allspice
- 1/8 tsp. ground cloves
- 1/8 tsp. freshly grated nutmeg
- 3 cups rhubarb (cut into 1/2-inch diagonal slices)
- 2 Tbsp. finely grated fresh ginger
- 2 Tbsp. crystallized ginger, slivered
- Whipped cream (optional)
Preparation:
- Preheat oven to 350.
- In a medium bowl, beat together 1/3 cup sugar, vanilla, cream cheese, and eggs and blend well. Pour into half-baked Sweet Cookie Crust. Bake until a bit thickened, about 5 minutes. Chill until set, about 45 minutes.
- Meanwhile, in a large bowl whisk together remaining 1/3 cup sugar, cornstarch, cinnamon, allspice, cloves, and nutmeg. Add rhubarb and ginger and toss to combine.
- In a large skillet over medium heat, cook rhubarb mixture, stirring gently, until the juice is thick and clear and the rhubarb is barely tender, about 5 minutes. (Add water, a tablespoon at a time, to keep mixture from sticking, if necessary.) Remove from heat. Let cool.
- Arrange the rhubarb slices on chilled cheese-filled crust and cover with sauce. Sprinkle with crystallized ginger and chill until firm. Serve with whipped cream, if you like.
Makes 8 servings.
