Creamy Cheese Tart With Rhubarb Compote

• 1 1/16 cups cream cheese
• 7 tablespoons soured cream
• 2 medium eggs
• 1/2 cup sugar
• 1/4 lemon zested
• 1/2 teaspoon vanilla extract
• 4 1/8 cups rhubarb cut into small pieces
• 1 cup apple juice
• 1 teaspoon cornflour
• icing sugar for dusting

1. 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.
2. Meanwhile, preheat the oven to 350u0b0F. 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 400u0b0F and cook for an additional 5 mins. To serve, dust the ramekins with powdered sugar and serve with the rhubarb compote.

cream cheese, soured cream, eggs, sugar, lemon zested, vanilla, rhubarb, apple juice, cornflour, icing sugar

Taken from www.yummly.com/recipe/Creamy-Cheese-Tart-with-Rhubarb-Compote-1411751 (may not work)