These delicious and tangy Strawberry Rhubarb Tarts are super easy to make and are the perfect mini desserts for any party. Top them with powdered sugar.Â
Cute Mini Strawberry Rhubarb Tarts
Don’t you love the freshness in the air? This season Rhubarbs, peaches, strawberries and citrus are growing. I took 2 complimenting fruits and cooked them in one tasty tart.
Enjoy the delicious and tanginess in a cute bite. Serve these Strawberry Rhubarb Tarts individually during BBQ’s, parties, picnics, and any other gatherings. They will definitely fly by really fast.
The secret to these guys is using ready made tart shells and homemade filling. Usually, they yield around 18 tartlets. For bigger parties simply double or triple the recipe accordingly.
To achieve the tangy flavor I mentioned above, use fresh orange juice during the cooking of the strawberries and rhubarb. The citrus makes the other flavors pop without overpowering them.
This year I took the girls to a strawberry picking farm. We picked up so many buckets that I didn’t know what to do with them.
The first thing I made was a delicious rhubarb strawberry compote, then I made strawberry macarons, and finally, these cute miniÂ Â Strawberry Rhubarb Tarts. Guess we’ll have to go and pick some more.
Now that winter is over, I am not craving chocolate and creamy so much as I used to. My cravings are leaning more towards fresher flavors. these tartlets really hit the spot, and since they’re cute and portable, they’re perfect everywhere.
I decided to sprinkle their tops with some powdered sugar. But you can definitely omit that or top them with whipped cream or even orange zest.
I hope you can try this delicious Â Strawberry Rhubarb Tarts at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
These delicious and tangy Strawberry Rhubarb Tarts are super easy to make and are the perfect mini desserts for any party. Top them with powdered sugar.
- 18 mini tart shells
- 3/4 cup rhubarb finely chopped
- 1 cup strawberries finely chopped
- 1/4 cup sugar
- Juice of a small orange
- 1 tablespoon cornstarch
- 1 tablespoon water
Pre-bake the tart shells according to the package instructions. Let them cool to room temperature
In a saucepan, place the rhubarb, strawberries, sugar and orange juice and bring to a boil over med/high heat. Once the mixture boils, turn down the heat and simmer
Combine the cornstarch and water into a slurry, and then add to the simmering rhubarb mixture. When the mixture thickens, remove from heat and let cool slightly.
Spoon the rhubarb filling into the tart shells at approximately 1 tbsp each. Let completely cool and refrigerate until ready to serve
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