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Rhubarb & Raspberry Tart

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Recipe

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
Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups rhubarb
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1 cup raspberries
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¾ cup sugar
granulated
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3 large eggs
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1 each egg yolks
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½ cup heavy whipping cream
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teaspoon vanilla extract
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1 each pie dough
10-inch shell
*

Ingredients

Amount Measure Ingredient Features
473 ml rhubarb
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237 ml raspberries
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177 ml sugar
granulated
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3 large eggs
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1 each egg yolks
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118 ml heavy whipping cream
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1.7 ml vanilla extract
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1 each pie dough
10-inch shell
*

Directions

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

  2. 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.

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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 15843% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 32mg 1%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 6% Vitamin C 7%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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