Ingredients
Scale
- Pie dough (homemade or store-bought)
- 500 g (1.1 lb) rhubarb, cut in smaller pieces
- 500 g (1.1 lb) strawberries, halved or quartered
- 4 eggs
- 2 ½ dl (1 cup) full-fat milk
- 1 dl (⅓ cup + 1 tbsp) heavy cream
- 150 g (¾ cup) sugar
- ½ vanilla bean
- A pinch of salt
Instructions
- Preheat the oven to 200°C (400°F).
- Prebake the pie crust, if needed, according to the instructions. If you’re using homemade dough, line the crust with parchment paper and fill it with rice, beans, or baking weights to help it keep its shape. Remove weights halfway through to allow the base to brown lightly.
- In a bowl, whisk together the eggs, milk, heavy cream, sugar, and a pinch of salt until smooth.
- Scrape out the seeds from ½ vanilla bean and whisk into the mixture.
- Place the rhubarb and strawberries evenly in the baked pie crust.
- Pour the custard mixture over the fruit.
- Bake for 45–55 minutes, or until the filling is completely set and slightly golden on top.
- Let the tart cool before slicing and serving. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 50 minutes