Strawberry-Rhubarb Tart

Prep Time: 15 Minutes
Cook Time: 70 Minutes

Equipment

• Chef’s knife/Cutting Board
• Spatula
• Measuring spoons and cups
• Mixing Bowl
• Food processor
• ½ size – 2″ deep production pans
• Bulk Retherm Cart (or regular over)

Ingredients

• 25 Tart shells, frozen
• rhubarb, fresh, small dice
• strawberry, fresh, small dice
• Liquid honey
• Brown sugar
• Nutmeg, ground
• Water
• Liquid egg
• Vanilla extract
• White sugar
• Mini chocolate chips, bittersweat
• Mint leaves for garnish

Method

1. Place uncooked tart shells in ½ size production pans. Cook uncovered in Multigen for 30 minutes
2. Mix rhubarb, strawberry, honey, brown sugar, nutmeg and water together. Place in ½ production pan, cover with plastic and foil. When cold enough, place in food processor or blender and blend until smooth.
3. Mix liquid egg, white sugar and vanilla together. Add into the rhubarb mix and pour into cooled individual tart shells. Top with 2-3 pieces of mini chocolate chips. Place ready tart shells in ½ size- 2” production pans. Cover the middle half of the pan with aluminum foil, leaving the ends uncovered. Cook in the Multigen for 25 minutes. Remove when done.
4. Serve cold.

Garnish: Chocolate chips and Mint leaves

Food Accompany: Ice cream, Sherbet or fruit