8 mint leaves, finely cut (optional)

5 Tbsp. freshly squeezed orange juice

1/2 cup sugar, approximately, plus heaping 1/3 cup

3 whole eggs

2 egg yolks

1 tsp. grated orange zest

1/4 c. chopped pistachios (or slivered almonds)

6 oz. Capriole fresh round, crumbled and brought to room temperature, and extra 3 oz.

¼ cup Grand Marnier

Preheat oven to 375 degrees. Roll out pastry and use it to line a 10-inch fluted tart pan (the kind with a removable bottom). Cover pastry with foil or parchment paper and weigh down with dried beans, to keep it from shrinking during cooking. Bake in oven 20 minutes or until edges of pastry start to brown.

Meanwhile, make pie filling. Trim and wash rhubarb and cut into 2-inch lengths. Put in a saucepan with mint leaves, if desired, orange juice and the half-cup of sugar. Bring to boil and simmer, uncovered, about 10 minutes, stirring occasionally, or until rhubarb is thoroughly softened. Taste and add more sugar if necessary. Remove from heat and set aside to cool.

Beat whole eggs and the yolks with remaining sugar until thick and pale yellow. Beat in orange rind and cheese curd.

Fold rhubarb into curd mixture and pour into the pastry case. Sprinkle with chopped pistachios.  Bake 35 to 40 minutes; remove to cool to room temperature before serving. Tart will be slightly runny when it comes out of the oven but will firm a little as it cools. It should not be tough and custardy.

Mix remaining 3 oz of goat cheese with Grand Marnier till smooth and consistency of whipped cream. Adjust with more Grand Marnier and confectioner’s sugar. 

 Cut flan into 8-10 pie wedges, and top with dollop of cheese and Grand Marnier topping, and serve.