Raspberry And Rhubarb Tart
serves 6-8
Recipe from Rachel Rappaport
My very sweet husband made this for me for Valentine's Day. I think next time we make it with fresh berries we will beat a few into the cream mixture to make it pink throughout. I think using frozen raspberries (which tend to leech their color more readily) would have the same effect.
Read more about this recipe at Coconut & Lime.
ingredients
crust:
4 ounce block cold cream cheese
1 cup flour
1/2 cup cold butter, cut into tablespoons
1/2 cup sugar
1/8 teaspoons salt
filling:
3 eggs plus 1 egg yolk
3/4 cup sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
1/2 cup whipping cream
2 cups diced rhubarb
1 cup raspberries
timer
prep: 25 minutes
total: 2 hours
tools
food processor
tart pan
mixing bowl
whisk
wire cooling rack
instructions
1. Preheat oven to 400F. Place all of the crust ingredients in the food processor. Pulse until dough just comes together. It will be sticky. Wrap in plastic wrap and refrigerate 1 hour. Press into tart pan. Set aside.
2. Meawhile, in a mixing bowl, whisk together the whole eggs, the egg yolk, sugar, vanilla, salt and cream. Arrange the rhubarb and the raspberries on the pie crust. Pour the egg/cream mixture over the fruit.
3. Cover the very edge of the pan with foil all the way around and bake for 20-30 minutes or until the the custard is set. Remove to a wire rack and cool. Serve at room temperature.
