Rhubarb Cream Cheese Tarts

Rhubarb Cream Cheese Tarts

18 unbaked Tart Shells

Rhubarb Filling:

3 cups chopped Rhubarb

3/4 cup Sugar

6 Tbsp Water

3 Tbsp Cornstarch

1/4 tsp Cinnamon 

Pinch Salt

Cream Cheese Topping:

8 oz softened Cream Cheese

1/2 cup Sugar

2 Eggs

Combine Rhubarb filling ingredients in a medium saucepan. Heat and stir on medium until boiling and thickened. Divide filling into the tarts; about 2 tbsp in each. 

In a seperate bowl beat the cream cheese and sugar. Add eggs. Beat until smooth. Pour about 2 Tbsp filling on top of the rhubarb filling in each tart shell. Bake @ 350 for 20 minutes until set and edges are golden.