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Rhubarb and Blackcurrant Tart
Course:
Cake or tart, Fruit
Cuisine:
French
Prep Time:
15
minutes
minutes
Cook Time:
40
minutes
minutes
Servings:
6
Typical French fruit tart with crisp shortbread crust and smooth tasty custard, here rhubarb with blackberry but can be adapted with apple, redcurrant, strawberry, raspberry, blueberry...
Print Recipe
Ingredients
1
shortbread dough
For homemade, see
sweet shortbread pastry crust recipe here
600
gr
rhubarb
250
gr
blackcurrant
3
eggs
6
tablespoons
brown sugar
100
ml
milk
or plant basred milk
Instructions
If you want to make homemade dough,
see the shortbread pastry crust recipe here
.
Preheat the oven to 180°C/350°F.
Roll out the pie dough in your pie pan or in a pastry circle with baking paper underneath.
Dice rhubarb (trimmed and cut into 2 cm,1/2-inch pieces). Rinse blackcurrant. Arrange the fruit on the dough.
In a bowl, whisk the eggs, add sugar and mix, then milk and whisk again. Pour this preparation over fruits.
Bake in the oven at 180°C/350°F for about 40 minutes.