Raspberry and Rhubarb Flan

  • Raspberry and Rhubarb Flan
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  • 1 1/4 cup plain flour
  • 90 g butter (cubed)
  • 2 x egg yolks
  • 2 Tbls iced water
  • 1/4 cup caster sugar
  • 160 g butter softened
  • 3 x eggs
  • 1/3 cup almond meal
  • 2 Tbls flour
  • 1/4 cup caster sugar
  • 2 x rhubarb roots finely chopped
  • 1 punnet raspberries


1- Grease a 24 cm tart tin.
2- Add the butter and sugar in a mixer and mix until the mixture looks like breadcrumbs. Add the egg yolks one at a time and the water bringing together a dough. Wrap the dough in glad wrap and refrigerate for 30 minutes.
3- In a small saucepan add the rhubarb and sugar, cook on low heat until sugar has dissolved. Add the raspberries cooking for another 10 minutes and set aside to cool.
4- Preheat the oven to 180 degrees.
5- Once the pastry is ready, roll it out the size of the base of the tin, trimming off any excess. Once in the tin prick with a fork randomly, and cook in the oven for 10 minutes.
6- For the filling: Mix the butter and sugar in a mixer for 30 seconds. Add the eggs one at a time making sure you beat after each addition. Fold in the almond meal and flour. Spread the filling on top of the base.
7- Carefully spread the raspberry filling on top. You may like to put swirls if that is the look you like.
8- Bake the tart for 50 minutes. Once it has cooled in the tin refrigerate for two hours and serve. You may decorate with additional raspberries and mint leaves.

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