Strawberry and rhubarb season is here so I decided to make something from them. I consider rhubarb to be too sour so there is not a chance I would do just a rhubarb cake, I had to combine it with strawberries. I also don´t like those “threads” in rhubarb so I used an immersion blender, a problem solved. Of course, if those “threads” don´t bother you, you can leave out the blender. These Strawberry Rhubarb Tartlets are really simple and you will need only a few things for filling. I decorated them with sour cream so they don´t look so empty. It is a great dessert for those who don´t like neither too sweet nor too sour things since strawberries create a mild sweetness. If you have strawberries and rhubarb at home and you don´t know what to do with them, here is an idea, these tartlets look great and taste even better, like a freshness and summer itself.
- Dough:
- 250 g all-purpose flour
- 125 g butter
- 75 g icing sugar
- 1 egg
- A pinch of salt
- 30 ml cold water
- Filling:
- 200 g rhubarb
- 200 g fresh strawberries
- 5 tbsp water
- 100 g crystal sugar
- 10 g gelatin powder
- 3 tbsp water
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Dough:
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Mix and combine flour with butter, icing sugar, egg, water and salt. Process it using hands or mixer. Put the dough in a refrigerator for about an hour.
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Take the dough out after an hour, roll it out on a floured work surface and put it on greased tartlet baking pans. Cut off the remaining dough around the edge of the baking pans. Cover dough with baking paper and weigh it down with, for example, legume.
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Bake for 20 – 25 minutes on 180 degrees or until edges begin to brown. Take them out from the oven, remove the baking paper and legume.
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Let it cool and fill with filling.
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Filling:
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Chop rhubarb and strawberries.
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Put them in a saucepan, add crystal sugar and water. Bring it to boil while stirring constantly. Let it bubble for 5 minutes, until rhubarb starts to fall apart, set it aside.
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Use an immersion blender to purée the mixture.
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Prepare gelatin according to directions – mix gelatin powder with 3 tablespoons of water. Heat it, until the gelatin melts down, then incorporate a few tablespoons of mixture. Pour the gelatin into the rest of mixture. Stir well.
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Pour filling on cooled tart shells and put them in a refrigerator, preferably overnight.
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They can be decorated with icing sugar and sour cream or whipped cream.
Tartlet baking pan – 12 cm
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