Ingredients

4 eggs
1 can sweetened condensed milk
1 pound goat cheese
1 vanilla bean, scraped

Blend goat cheese and condensed milk in mixer. When smooth, blend in eggs one at a time. Add vanilla and place in individual forms. Cook forms in water bath at 300 degrees until firm (approximately 30 minutes). Cool at room temperature. Top with cactus sorbet.

Cactus Sorbet

16 ounces pricklypear cactus puree
8 ounces sugar
8 ounces water
Juice of 1 lime

Directions

Bring water and sugar to a boil. Cook one minute, remove from heat and stir in puree and lime juice. Strain and cool. Freeze in ice cream freezer according to freezer manufacturers' instructions. To serve, place goat milk tart in center of plate and set a small scoop of sorbet on top. Garnish plate with powdered sugar and serve.