Rhubarb and blackberry breakfast tart

Rhubarb and blackberry breakfast tart

4.8 29 ratings

Prep. 40 min

Total 2 h 20 min

8 portions

Ingredients

Dough

cold water
40 g
plain flour
200 g
raw sugar
1 tbsp
blood orange zest only, no white pith (see Tips)
1
salt
1 pinch
unsalted butter
90 g
egg
1

Filling

raw almonds (see Tips)
150 g
ground cinnamon
1 tsp
raw sugar
120 g
rhubarb trimmed, woody stalks peeled and cut into slices (5 mm)
350 g
blackberries, fresh or frozen
100 g
egg lightly beaten
1

Blood orange yoghurt

Greek-style natural yoghurt
150 g
blood orange juice only (see Tips)
1

Difficulty

easy

Nutrition per 1 portion

Sodium 55.4 mg

Protein 11 g

Calories 1719.7 kJ / 411 kcal

Fat 20.3 g

Fibre 5.4 g

Saturated Fat 7.1 g

Carbohydrates 49.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

You might also like...

Show all

Romany creams

1 h 15 min

Almond shortbread biscuits

2 h 10 min

Sticky buns with brown sugar glaze

2 h 30 min

Pfeffernüsse (German spice biscuits)

2 h 40 min

Chocolate quinoa cake with peanut butter frosting

2 h 10 min

Mini lemon curd tarts

2 h 20 min

Angel cake

5 h 15 min

Chocolate brownie trifle

6 h

ABC muffins

40 min

Mini gluten free vanilla bundts with lemon glaze

35 min

Pineapple tarts

1 h 30 min

Blueberry and lemon curd muffins

50 min

Show all