I baked these for a garden party where I needed something small enough to hold in one hand. Rhubarb and mango sounded odd together until I tried the filling. The rhubarb cooks down tart and soft while the mango stays firm and sweet, and corn starch holds them together without making the filling gluey. The tart shells are flour, butter, powdered sugar, egg yolk, and cold water, pressed into mini tart pans and filled before baking at 350F (175C) for 25 to 30 minutes.
Bite-sized tarts disappear fast at parties. The mango should be ripe but still firm so it holds its shape during baking. The rhubarb breaks down into a sauce around the mango chunks. Cut both fruits to the same small dice so every bite has both.
Tips for Mini Tart Shells
Press the dough thin and even
The dough for mini tarts should be about 3 mm (1/8 inch) thick. Thicker shells overwhelm the filling and take longer to bake through.
Press firmly into the corners and up the sides of each tart pan. If the dough cracks, patch it with a small piece and press the seam smooth. The butter in the dough will seal the patch during baking.
Do not overfill
Fill each shell about three-quarters full. The fruit filling bubbles as it bakes and will overflow if the shells are too full.
A little headroom also makes the tarts easier to unmold. Filling that bakes over the rim glues the tart to the pan.
Mini Mango and Rhubarb Tarts
- Total Time: 75 minutes
- Yield: Makes 4 mini tarts
Description
A crisp, buttery shell holds a perfect mix of tart rhubarb with sweet mango, topped with mint, whipped cream, or ice cream.
Ingredients
- 2 cups rhubarb, sliced
- 1/2 cup sugar
- 1 cup diced mango
- 1 1/2 tsp corn starch
- 3/4 cup all-purpose flour
- 1/2 cup butter, chilled and diced
- 1/4 cup powdered sugar
- 1 egg yolk
- 1 tbsp cold water
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine rhubarb and sugar. Let sit for 10 minutes.
- Add mango and corn starch to the rhubarb mixture and stir.
- In another bowl, mix flour and powdered sugar. Cut in butter until mixture resembles coarse crumbs.
- Add egg yolk and cold water to the flour mixture and mix until dough forms.
- Roll out dough and cut into circles to fit mini tart pans.
- Fill each tart shell with the rhubarb-mango mixture.
- Bake for 25-30 minutes until the crust is golden brown.
- Let cool before serving with mint, whipped cream, or ice cream.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
Frequently Asked Questions
Can I use frozen rhubarb?
Yes. Thaw it and drain the liquid before mixing with the mango and corn starch. Frozen rhubarb has more water, so you may need an extra teaspoon of corn starch.
How do I store leftover tarts?
Keep them in an airtight container in the fridge for up to two days. The shells soften slightly overnight. A few minutes in a 150C (300F) oven will crisp them back up.
Can I make the dough ahead?
The dough can be wrapped in plastic and refrigerated for up to two days, or frozen for a month. Thaw frozen dough in the fridge overnight before pressing into the pans.
