There is so much that I want to blog about.
In the past few weeks I’ve made my first batch of gelato (huge success), batches of those smores bars (now I add the flaked coconut to the graham cracker base … a very tasty “twist” to the recipe), and I’ve been making these …
These are the best little tarts I ever did try.
Oh my gosh … I wish I was nibbling on one as I write this …
It’s a tart happy little treat … full of promise of the summer to come.
It’s everything I love in baked goods.
Plus … it’s super pretty (double bonus).
I made a batch of my favourite pastry dough – and was able to get 18 tarts out of it. The tarts were made using my cupcake / muffin pans as a mold. I thought it was a good idea, since you need a “deep-dish” like mold – after all, you not only fill them with berries and rhubarb; but you also top them with a cream / custard filling.
The original recipe made a 9-inch pie … but who wants one 9-inch pie … when you can get eighteen mini tarts!
rhubarb – raspberry cream tarts
basic pastry dough (although for this tart, I omit the sugar in the recipe)
1 1/2 c. chopped rhubarb (about 4 stalks)
1 c. raspberries
1 c. sugar
2 tbsp flour
3/4 c. heavy cream
*bakers note – I halved the recipe each time I made it (the better to have fresh tarts for many occasions) – so the pictures below show the instructions and ingredients halved. If you want to make a full batch at a time – follow the ingredient list above. Sorry for any confusion.
Making the cream filling is super simple … and done in 3 easy steps!
Then you fill each tart with the berries and cream … and bake.
Pretty simple and easy eh?
Go on … make this! And if you want … since it’s such a classic combination … go and grab some of those newly picked strawberries and turn these into rhubarb-strawberry tarts.
Sighs of happiness.