Description
A crisp, buttery shell holds a perfect mix of tart rhubarb with sweet mango, topped with mint, whipped cream, or ice cream.
Ingredients
Units
- 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