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–+ servings
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.
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Strawberry Rhubarb Tarts

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. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 18 tarts
Calories 82kcal
Author Tiffany Bendayan

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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
  • Enjoy!

Nutrition

Calories: 82kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 40mg | Potassium: 26mg | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 5.1mg | Calcium: 6mg | Iron: 1.4mg