Mini Strawberry Rhubarb Tarts

Name: Mini Strawberry Rhubarb Tarts
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 9
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 1 Tbsp butter; 0 teaspoons ground cinnamon; 1 refrigerated pie crust, softened as directed on box; 355 milliliters very finely chopped fresh rhubarb; 473 milliliters very finely chopped fresh strawberries; 9 smalls strawberries for garnish; 237 milliliters sugar; 1 teaspoons vanilla; 158 milliliters whipped cream or topping

Need a vegetarian dessert? Mini Strawberry Rhubarb Tarts could be a spectacular recipe to try. This recipe serves 9. One portion of this dish contains approximately 2g of protein, 7g of fat, and a total of 214 calories. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes around 55 minutes. Head to the store and pick up whipped cream, sugar, ground cinnamon, and a few other things to make it today.

Instructions

Heat oven to 400F. Spray 9 regular-size muffin cups with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Muffin Liners

Oven

On large cutting board, unroll pie crust. Using 2-inch round cutter, cut pie crust into 9 rounds. Press each round into bottom of muffin cup.

Ingredients you will need

Pie Crust

Equipment you will use

Cutting Board

In 10-inch skillet, melt butter over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add rhubarb; cook about 5 minutes or until slightly softened. Reduce heat to medium.

Ingredients you will need

Rhubarb

Add strawberries, sugar, cinnamon, vanilla and almond extract; cook about 10 minutes, stirring every minute to keep mixture from burning on bottom of skillet, until mixture is the thickness of strawberry preserves.

Ingredients you will need

Strawberry Preserves