RHUBARB RASPBERRY MINI TARTS

RHUBARB RASPBERRY MINI TARTS image

Yield 36-40 Mini tarts

Number Of Ingredients 10

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2 boxes pre-made pie crust (4 total)
4 cups rhubarb cut into 1/2" pieces
1 6 oz package of raspberries
1/3 cup sugar
1/4 cup agave syrup
1 tsp vanilla
Pinch of salt
1/4 cup cornstarch
1 egg beaten
Raw or large crystal sugar (optional)

Steps:

Disolve cornstarch in 3 Tbsp of water and set aside. Combine rhubarb, raspberries, sugar, agave, vanilla, and salt in a large saucepan and cook until sugar is dissolved (about 4 minutes). Add cornstarch mixture and bring to a boil, stirring frequently. Rhubarb will not be tender and cut pieces will be intact. Transfer contents to a bowl and put in refrigerator to cool for 30 minutes. Preheat oven to 400 degrees. Open 1 box of crusts and unroll onto a flat, floured surface. Place one rolled out crust on top if the other and press firmly to seal together. You can use a homemade crust, but the end result should be about 3/16" thick. Cut crust and press dough into 2-2 1/2" diameter mini tart pan(s). Save excess dough. The pan I use has places for 12 mini tarts. Use the beaten egg to apply an egg wash to the crusts in the pan. If desired, you can sprinkle raw or large crystal sugar on the edges of the tarts. Put filling in each of the tarts (3-4 pieces of rhubarb per tart). Bake until crust is golden brown and filling is bubbling 20-30 minutes. Cool in tart pan on wire rack. Repeat process with second box of crusts, and then combine the scraps of the two boxes and roll onto a flat, floured surface until dough is about 3/16". Serve on their own or with your favorite vanilla custard sauce.