Ingredients
flour a little, for dusting
1 cup sour cream
1 pound ricotta
6 eggs
3 tablespoons semolina
1 lime juice and grated zest
3/4 cup sugar
1 tablespoon rum
1 vanilla pod seeds scraped out
1 pound rhubarb cut into diagonal chunks
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Preheat the oven to 325°F. Grease a 9 inch flan pan and sprinkle with flour. In a bowl, mix the sour cream, cheese, eggs, semolina, lime juice and zest and 1/2 cup of sugar. Stir in the rum and half of the vanilla seeds. Spoon into the pan and smooth out. Bake for 1 hour. Allow to cool. Reduce the oven temperature to 250°F. Line a baking tray with parchment paper and spread over the rhubarb. Puree the raspberries in a blender and strain through a sieve. Stir in the ginger, remaining vanilla seeds and 1/4 cup of sugar. Spread over the rhubarb and bake for 12-15 mins, until soft. Using a spoon, skim off some of the juices and set aside for decoration. Cut the tart into 14 pieces and arrange on serving plates. Top with the rhubarb and drizzle some of the reserved juice on the plates. Decorate with mint leaves.
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Tiki cocktail bible — rum drinks, tiki culture, tropical bar
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts