Creamy Cheese Tart With Rhubarb Compote - cooking recipe

Ingredients

250 g cream cheese
100 g soured cream
2 None medium eggs
100 g sugar
1/4 None lemon, zested
1/2 tsp vanilla extract
500 g rhubarb, cut into small pieces
250 ml apple juice
1 tsp cornflour
None None icing sugar for dusting

Preparation

For the rhubarb compote, bring the apple juice and 2 tbsp sugar to a boil. Add the rhubarb, cover and simmer for 3-4 mins. Add the cornstarch slurry and simmer for about 1 min. Set aside to cool.
Meanwhile, preheat the oven to 350\u00b0F. Mix together the cream cheese, sour cream, eggs, remaining sugar, lemon zest and vanilla extract. Transfer to 4 ovenproof ramekins and bake for 15-20 mins. Increase the heat to 400\u00b0F and cook for an additional 5 mins. To serve, dust the ramekins with powdered sugar and serve with the rhubarb compote.