Rum Vanilla Tart With Rhubarb

• None None a little flour for dusting
• 1 cup sour cream
• 1 lb Ricotta
• 6 None eggs
• 3 tbsp semolina
• 1 None lime, juice and grated zest
• 3/4 cup sugar
• 1 tbsp rum
• 1 None vanilla pod, seeds scraped out
• 1 lb rhubarb, cut into diagonal chunks
• 7 oz frozen raspberries, thawed
• 1 tbsp fresh root ginger, peeled and finely chopped
• None None Fresh mint leaves, to decorate

1. Preheat the oven to 325u0b0F. 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.
2. Reduce the oven temperature to 250u0b0F. 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.
3. 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.

flour, sour cream, ricotta, eggs, semolina, lime, sugar, rum, vanilla pod, rhubarb, frozen raspberries, fresh root ginger, mint

Taken from recipes-plus.com/api/v2.0/recipes/21940 (may not work)