February 14, 2007

Raspberry-Rhubarb Tart


4 oz cold block cream cheese
1 cup flour
1/2 cup cold butter, cut into tablespoons
1/2 cup sugar
1/8 teaspoons salt

2 cups diced rhubarb
1 cup raspberries
3/4 cup sugar
1/2 cup whipping cream
1/2 teaspoon vanilla
3 eggs
1 egg yolk

For the crust:
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.

For the filling:
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.

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.

My thoughts:
My very sweet husband made this for me for Valentine's Day. It was very pretty and sweet-tart. 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.