Name: Strawberry-Rhubarb Tart
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients: 25 each Tart Shells (frozen); 300 gm Rhubarb (fresh, small dice); 200 gm Strawberries (fresh, small dice); 3 tbsp Liquid Honey; 2 tbsp Brown Sugar; ½ tsp Ground Nutmeg; 2 tbsp Water; 250 ml Liquid Egg; 1 tsp Vanilla Extract; 60 ml White Sugar; 125 ml Mini Chocolate Chips (bittersweet); 20 gm Mint Leaves (garnish)

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Strawberry-Rhubarb Tart

Prep Time15

Cook Time1 10

Total Time1 25

Course : Dessert

Servings : 25 Portions

Calories : 87kcal

Equipment

Chef's Knife
Cutting Board
Spatula
Measuring Spoons and Cups
Mixing Bowl
Food Processor
1/2 size - 2" Deep Production Pans
Bulk Retherm Cart or Regular Oven

Ingredients

25 each Tart Shells frozen
300 gm Rhubarb fresh, small dice
200 gm Strawberries fresh, small dice
3 tbsp Liquid Honey
2 tbsp Brown Sugar
½ tsp Ground Nutmeg
2 tbsp Water
250 ml Liquid Egg
1 tsp Vanilla Extract
60 ml White Sugar
125 ml Mini Chocolate Chips bittersweet
20 gm Mint Leaves garnish

Instructions

Place uncooked tart shells in ½ size production pans. Cook uncovered in Multigen for 30 minutes.
Mix rhubarb, strawberry, honey, brown sugar, nutmeg and water together. Place in 1/3 size production pan, cover with plastic and foil. Cook in Multigen for 25 minutes. Let it cool.
When cold enough, place in food processor or blender and blend until smooth.
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.
Garnish with mint leaves and serve Cold.
Garnish: Chocolate chips and Mint leaves
Food Accompany: Ice cream, Sherbet