Rhubarb and Raspberry Tart

                                           Photo courtesy of Flickr

Not many people in Texas have gotten to eat Rhubarb. In Europe, Rhubarb filled desserts are much more common and for a good reason. Rhubarb anything tastes really good. Rhubarb has a flavor of its own, and when mixed with raspberry it is awesome. Every time I visit my aunt she makes rhubarb tart, so I have very fond memories of this dessert. This would be a great dish to make for thanksgiving or Christmas if you can find rhubarb. Its season is in the spring and summer which is disappointing because this goes really well at a holiday dinner. For more info.

Ingredients:

2 c Rhubarb
1 c Raspberries
3/4 c Granulated sugar
3 Eggs
1 Egg yolk
1/2 c Whipping cream
1/3 ts Vanilla
1 Pie dough for 10-in.shell

Procedure:

Raspberries and rhubarb in one tart means that one of the fruits must be frozen if locally produced products are to be used. Happily, this dish works well with either fresh or frozen berries or rhubarb. The colors of the fruits also look and blend very well when put together.

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, then sprinkle with raspberries.

3. Combine sugar, eggs and egg yolk in a mixing bowl; whisk ingredients together.

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.

             

                    -Chef Boyardee