Rhubarb & Raspberry Tart

Name: Rhubarb and Raspberry Tart
Yield: 8
Cuisine: Canadian
Ingredients: rhubarb; raspberries; sugar; eggs; egg yolks; heavy whipping cream; vanilla extract; pie dough

Submitted by smpurc

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.

YIELD

8 servings

PREP

10 min

COOK

25 min

READY

35 min

Ingredients

CUPS RHUBARB *

CUP RASPBERRIES

CUP SUGAR
granulated

LARGE EGGS

EACH EGG YOLKS *

CUP HEAVY WHIPPING CREAM

⅓

TEASPOON VANILLA EXTRACT

EACH PIE DOUGH
10-inch shell *

Directions

Roll out pie dough into 10-inch tart or pie pan.
Cut rhubarb into ¼ 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.
Pour egg mixture over fruit and bake in preheated 400F(200C) oven for 20 to 25 minutes, or until tart batter is quite firm.