Rhubarb and blackberry breakfast tart

Rhubarb and blackberry breakfast tart

5.0 19 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

Nutrition per 1 portion

Calories 411 kcal / 1719.7 kJ

Protein 11 g

Fat 20.3 g

Carbohydrates 49.2 g

Fibre 5.4 g

Saturated Fat 7.1 g

Sodium 55.4 mg

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Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

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