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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Saad Umar
[email protected]I made these tarts for my family and they loved them! The crust was so flaky and the filling was so flavorful. I used frozen raspberries and rhubarb, and they worked perfectly. I will definitely be making these again.
Rehan Saeed
[email protected]These tarts were perfect for a summer party! They were light and refreshing, and the crust was so flaky. I used fresh raspberries and rhubarb, and they were so flavorful. I will definitely be making these again.
mercy ndaye lumbahe
[email protected]I'm not a huge fan of rhubarb, but these tarts were amazing! The crust was so flaky and the filling was so sweet and tart. I will definitely be making these again.
Jack Perry
[email protected]These tarts were so easy to make and they turned out so beautiful! The crust was golden brown and the filling was a gorgeous pink color. I used fresh raspberries and rhubarb, and they were so flavorful. I will definitely be making these again for my
Khairul Kg
[email protected]I made these tarts for my family and they loved them! The crust was so flaky and the filling was so flavorful. I used frozen raspberries and rhubarb, and they worked perfectly. I will definitely be making these again.
Hawlkar fernandez
[email protected]These tarts were perfect for a summer party! They were light and refreshing, and the crust was so flaky. I used fresh raspberries and rhubarb, and they were so flavorful. I will definitely be making these again.
Mulu Meseret
[email protected]I'm not a huge fan of rhubarb, but these tarts were amazing! The crust was so flaky and the filling was so sweet and tart. I will definitely be making these again.
Jackie Davis
[email protected]These tarts were so easy to make and they turned out so beautiful! The crust was golden brown and the filling was a gorgeous pink color. I used fresh raspberries and rhubarb, and they were so flavorful. I will definitely be making these again for my
Khan Rashid
[email protected]I made these tarts for my family and they loved them! The crust was so flaky and the filling was so flavorful. I used frozen raspberries and rhubarb, and they worked perfectly. I will definitely be making these again.
Yosef Hailu
[email protected]These tarts were perfect for a summer party! They were light and refreshing, and the crust was so flaky. I used fresh raspberries and rhubarb, and they were so flavorful. I will definitely be making these again.
Burnalise Spandiel
[email protected]I'm not a huge fan of rhubarb, but these tarts were amazing! The crust was so flaky and the filling was so sweet and tart. I will definitely be making these again.
Khushi Barua
[email protected]These tarts were so easy to make and they turned out so beautiful! The crust was golden brown and the filling was a gorgeous pink color. I used fresh raspberries and rhubarb, and they were so flavorful. I will definitely be making these again for my
Malik G Awan
[email protected]I made these tarts for my family and they loved them! The crust was so flaky and the filling was so flavorful. I used frozen raspberries and rhubarb, and they worked perfectly. I will definitely be making these again.
Samuel Ikoje
[email protected]These tarts were perfect for a summer party! They were light and refreshing, and the crust was so flaky. I used fresh raspberries and rhubarb, and they were so flavorful. I will definitely be making these again.
rosh Mosh
[email protected]I'm not a huge fan of rhubarb, but these tarts were amazing! The crust was so flaky and the filling was so sweet and tart. I will definitely be making these again.
Nazriya Yunus
[email protected]These tarts were easy to make and they turned out so beautiful! The crust was golden brown and the filling was a gorgeous pink color. I used fresh raspberries and rhubarb, and they were so flavorful. I will definitely be making these again for my nex
Ramseyoladele Oladele rm
[email protected]I made these tarts for a party and they were a huge hit! Everyone loved them. The crust was so flaky and the filling was so flavorful. I will definitely be making these again.
Rachael Bugarin
[email protected]These tarts were absolutely delicious! The crust was flaky and buttery, and the filling was sweet and tart. I used frozen raspberries and rhubarb, and they worked perfectly. I will definitely be making these again!