RHUBARB RASPBERRY MINI TARTS
Categories Fruit Vegetable Dessert Bake Vegetarian Quick & Easy Low/No Sugar
Yield 36-40 Mini tarts
Number Of Ingredients 10
Steps:
- Disolve cornstarch in 3 Tbsp of water and set aside. Combine rhubarb, raspberries, sugar, agave, vanilla, and salt in a large saucepan and cook until sugar is dissolved (about 4 minutes). Add cornstarch mixture and bring to a boil, stirring frequently. Rhubarb will not be tender and cut pieces will be intact. Transfer contents to a bowl and put in refrigerator to cool for 30 minutes. Preheat oven to 400 degrees. Open 1 box of crusts and unroll onto a flat, floured surface. Place one rolled out crust on top if the other and press firmly to seal together. You can use a homemade crust, but the end result should be about 3/16" thick. Cut crust and press dough into 2-2 1/2" diameter mini tart pan(s). Save excess dough. The pan I use has places for 12 mini tarts. Use the beaten egg to apply an egg wash to the crusts in the pan. If desired, you can sprinkle raw or large crystal sugar on the edges of the tarts. Put filling in each of the tarts (3-4 pieces of rhubarb per tart). Bake until crust is golden brown and filling is bubbling 20-30 minutes. Cool in tart pan on wire rack. Repeat process with second box of crusts, and then combine the scraps of the two boxes and roll onto a flat, floured surface until dough is about 3/16". Serve on their own or with your favorite vanilla custard sauce.
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Andriy Belizky
[email protected]These tarts are amazing! The filling is so flavorful, and the crust is flaky and delicious. I'll definitely be making these again and again.
Mudsar Dullu
[email protected]These tarts are the perfect summer dessert! They're light and refreshing, and the filling is perfectly balanced. I'll definitely be making these again.
Simon Mclendon
[email protected]I'm so glad I found this recipe! These tarts are the perfect way to use up all the rhubarb in my garden. They're delicious and easy to make.
Irshad Irshad
[email protected]These tarts look delicious! I love the combination of rhubarb and raspberry. I'll definitely be trying this recipe.
Samuel Tarekegn
[email protected]These tarts are so pretty! I love the way the rhubarb and raspberry filling swirls together. I can't wait to try them.
Eluzyani Musukwa
[email protected]I'm not usually a fan of rhubarb, but these tarts have changed my mind! The filling is delicious, and the crust is flaky and buttery. I'll definitely be making these again.
Nonkosi Ngcephe
[email protected]These tarts are the perfect summer dessert! They're light and refreshing, and the filling is perfectly balanced.
Rehman Shah
[email protected]Wow, these tarts look amazing! I'm definitely going to try making them.
Sylvia Jolanta TARNOWSKI LIZEWSKI
[email protected]These tarts sound delicious! I love the combination of rhubarb and raspberry. I'll definitely be trying this recipe.
Elvis Kelly
[email protected]I love the way these tarts look! They're so colorful and festive. I can't wait to try them.
Beast Kid
[email protected]These tarts were very easy to make, and they turned out great! The filling was delicious, and the crust was flaky. I will definitely be making these again.
Jannie Williams
[email protected]I made these tarts for a potluck, and they were a huge hit! Everyone loved them. I will definitely be making them again.
ALYZZA Martinez
[email protected]These tarts were delicious! The filling was the perfect balance of sweet and tart, and the crust was flaky and buttery. I would definitely recommend this recipe.
Md Jojib
[email protected]These tarts were a bit too tart for my taste, but I think that's just because I'm not a big fan of rhubarb. The crust was delicious, though, and the tarts were very easy to make. I might try making them again with a different filling.
md.rishon babu
[email protected]I love the combination of rhubarb and raspberry in these tarts. The filling is perfectly balanced, and the crust is flaky and delicious. I will definitely be making these again.
Rose Catcher
[email protected]These tarts were so easy to make, and they turned out beautifully. I used a store-bought pie crust, which made the process even easier. The filling was delicious, and the tarts were the perfect size for a dessert or snack.
SOMATHILAKA PATABADIGE
[email protected]I'm not a big fan of rhubarb, but I really enjoyed these tarts. The raspberry filling was the perfect complement to the tartness of the rhubarb. I'll definitely be making these again.
Major Killer SA
[email protected]These mini tarts were a huge hit at my last dinner party! Everyone loved the sweet and tangy filling, and the crust was flaky and delicious. I'll definitely be making these again.