Strawberry Rhubarb Tarts (Dehydrator Bible)

Strawberry Rhubarb Tarts

Page 219, The Dehydrator Bible by Jennifer MacKenzie,  Jay Nutt, Don Mercer

With dried fruit, these tarts — usually reserved for early summer — can be enjoyed any time of year. For extra decadence, spoon a little custard into the bottom of the tarts before adding the fruit filling.

Makes 12 tarts

Tip: If you want to fill the tarts ahead of serving, brush the inside of the cooled shells with 1 to 2 oz (30 to 60 g) melted white or dark chocolate and let it cool before adding the filling. This will prevent the crust from getting soggy. The filled tarts can then be refrigerated for up to 8 hours.

1⁄4 cup            dried rhubarb slices                                    50 mL

3⁄4 cup            water, divided                                         175 mL

1⁄2 cup            granulated sugar                                      125 mL

1⁄4 cup            dried strawberry slices                                50 mL

4 tsp              cornstarch                                                20 mL

2 tbsp             freshly squeezed lemon or orange juice          25 mL

1⁄4 tsp             vanilla extract                                             1 mL

12                  baked tart shells (each 21⁄2 inches/6 cm)              12

1. In a saucepan, combine rhubarb and 1⁄2 cup (125 mL) of the water; let stand for 30 minutes or until slightly softened. Stir in sugar and strawberries; bring to a boil  over medium heat. Reduce heat and boil gently, stirring occasionally, for about 8 minutes or until fruit is plump  and tender and liquid is reduced by about half.

2. In a bowl, whisk cornstarch into the remaining water. Drizzle into saucepan and cook, stirring, for about 1 minute or until sauce is thickened and clear. Transfer to a bowl and let cool. Cover and refrigerate for about 2 hours, until chilled, or for up to 1 day.

3. To serve, spoon fruit filling into tart shells.