Rhubarb & 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.
Yield
8 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rhubarb
|
*
|
| 1 | cup |
raspberries
|
|
| ¾ | cup |
sugar
granulated |
|
| 3 | large |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| ½ | cup |
heavy whipping cream
|
|
| ⅓ | teaspoon |
vanilla extract
|
|
| 1 | each |
pie dough
10-inch shell |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rhubarb
|
*
|
| 237 | ml |
raspberries
|
|
| 177 | ml |
sugar
granulated |
|
| 3 | large |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 118 | ml |
heavy whipping cream
|
|
| 1.7 | ml |
vanilla extract
|
|
| 1 | 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.
