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Recipe By Jaxters

Ref: 872
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 18
Change no of portions required to :
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Ingredients & Prep

   250 g  Plain flour
   140 g  Butter unsalted cold grated
   80 g  Icing sugar
   1 Egg large beaten
   2 tbsp  Water
  Filling
   600 g  Fresh strawberries chopped
   400 g  Fresh rhubarb chopped
   170 g  Caster sugar
   20 g  Butter unsalted
   1 Orange zest only
   1 tbsp  Arrowroot powder
   2 tbsp  Orange juice
   1 tsp  Vanilla paste or extract
   2 pinch  Ground cinnamon
   1 pinch  Salt

Method

  Step 1
First make the pastry by mixing the flour & icing sugar together, then beat egg with the water ready, grate in the cold butter & flick with flour as you grate it in, when all the butter is in the using your fingertips make a crumb, then add egg water mix & mix in to form a dough, wrap in clin film & put in the fridge to chill.
  Step 2
In a good heavy bottomed saucepan add butter, strawberries, rhubarb & sugar, place over a low to med heat, bring to a simmer for 6 to 8 minutes or until the fruit softens, then add orange zest, cinnamon, salt, & vanilla, stir in, then add a little water to the arrowroot powder add & stir in until sauce is thickened, take off the heat & set aside to go cold.
  Step 3
Pre-heat oven to 180°C fan.
  Step 4
Grease with butter mini fluted tart tins, then rollout pastry to 4mm thick on a floured worktop with a rolling pin & line tins (you don't need fluted kind, normal ones or any mini tart tins will work fine).
  Step 5
Fill each tart using a spoon, then bake in the oven for 12 to 15 minutes or until pastry around the rim is golden brown.

Suggestion & Tips

Garnish with a fresh mint leaves, eat warm with some wiped cream. You can make one big tart if you wish.
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