Rhubarb and Raspberry Tart

Raspberries and rhubarb in one tart means that one of the fruits must be frozen if locally produced products are to be used. This dish works well with either fresh or frozen berries or rhubarb. The reds and pinks are beautiful together and the flavours blend wonderfully.

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35 minutes Prep: 10 minutes Cook: 25 minutes

158 calories per serving view nutrition facts

Ingredients

2	cups	rhubarb
1	cup	raspberries
3/4	cup	sugar	granulated
3	large	eggs
1	each	egg yolk
1/2	cup	heavy whipping cream
1/3	teaspoon	vanilla extract
1	each	pie dough	10-inch shell

Directions

1. Roll out pie dough into 10-inch tart or pie pan.

2. Cut rhubarb into 1/4 inch pieces, distribute evenly in tart shell, 3. Combine sugar, eggs and egg yolk in a mixing bowl; whisk 4. Add cream and vanilla and mix.

5. Pour egg mixture over fruit and bake in preheated 400F(200C) oven for 20 to 25 minutes, or until tart batter is quite firm.

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