Get ready to embark on a culinary journey that will transform your kitchen into a gourmet bakery! These Raspberry Rhubarb Mini Tarts are not just a dessert—they're a miniature masterpiece that combines the tangy sophistication of rhubarb with the sweet allure of raspberries. Imagine delicate, golden-brown pastry shells cradling a luscious, vibrant filling that bursts with flavor in every single bite. Whether you're looking to impress guests or treat yourself to a sublime homemade dessert, these mini tarts are about to become your new obsession!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 mini tarts
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, chilled
- 1/4 cup sugar
- 1/4 tsp salt
- 3 tbsp cold water
- 1 cup raspberries
- 1 cup rhubarb, chopped
- 1/2 cup sugar (for filling)
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- Prepare the pastry dough by combining flour, salt, and sugar in a large mixing bowl. Cut the chilled butter into small cubes and work it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add cold water, mixing gently until the dough just comes together. Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes to allow the butter to firm up and the gluten to relax.
- While the dough chills, prepare the fruit filling. In a medium saucepan, combine chopped rhubarb, raspberries, sugar, cornstarch, and vanilla extract. Cook over medium heat, stirring frequently, until the mixture thickens and the fruits break down, approximately 10-12 minutes.
- Preheat the oven to 375°F (190°C). Grease a 12-cup mini tart or muffin pan thoroughly with butter or non-stick spray.
- Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to approximately 1/8 inch thickness. Use a round cookie cutter or glass to cut circles slightly larger than the tart pan wells.
- Carefully press the dough circles into each tart pan well, ensuring they cover the bottom and sides evenly. Trim any excess dough hanging over the edges.
- Spoon the prepared raspberry-rhubarb filling into each tart shell, filling them almost to the top but leaving a small margin to prevent overflow during baking.
- Place the tart pan in the preheated oven and bake for 20-25 minutes, or until the pastry edges turn golden brown and the filling is bubbling.
- Remove from the oven and let the tarts cool in the pan for 10 minutes. Carefully remove them from the pan and transfer to a wire rack to cool completely.
- Optional: Dust the cooled tarts with powdered sugar before serving. These mini tarts can be served at room temperature or slightly warm.
Tips
- Keep your butter ice-cold when making the pastry to ensure a flaky, tender crust.
- Use a pastry cutter or your fingertips to incorporate butter, avoiding overworking the dough.
- Chill the dough for at least 30 minutes to prevent shrinkage during baking.
- Use fresh, ripe fruits for the most vibrant and intense flavor.
- Don't overfill the tart shells to prevent messy overflow during baking.
- Let the tarts cool slightly before removing from the pan to maintain their shape.
- For an extra touch of elegance, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- These mini tarts can be stored in an airtight container for up to 2 days at room temperature.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
