A crisp, buttery shell holds a perfect mix of tart rhubarb with sweet mango that can be topped off with mint, whipped cream, ice cream or simply enjoyed on its own.
By Carolyng Gomes
Mini Mango and Rhubarb Tarts
- Total Time: 1 hour 15 mins
- Yield: 4 1x
Description
A crisp, buttery shell holds a perfect mix of tart rhubarb with sweet mango that can be topped off with mint, whipped cream, ice cream or simply enjoyed on its own.
Ingredients
Scale
- 2 cups rhubarb, slice
- ½ cup sugar
- 1 cup diced mango
- 1½ tsp corn starch
- ¾ cup all purpose flour
- ¼ cup pastry flour, whole wheat
- ½ cup butter, cubed
- ½ cup + ice water
Instructions
- In a bowl combine rhubarb, sugar, mango and corn starch. Mix until fruit is evenly coated. Set aside.
- In a medium sized bowl combine flour, butter and water. Using a food processor pulse until dough begins to come together.
- Lay dough on plastic wrap and roll out into a 8X8 square. If dough is too dry add a tbsp of water at a time until it is moist and moldable.
- Cover dough with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350 F.
- Cut dough into 4 equal equal squares.
- One square at a time, place dough on top of 3-inch tart pan. Press dough down into the form and up the sides. Remove any excess and repeat process with remaining dough and tart pans (1 tart per person).
- Fill tarts equally with rhubarb/mango mixture.
- Bake tarts for 45 minutes, or until tart edges are crisp and golden.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
