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
- 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 ½ production pan, cover with plastic and foil. 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.
- Serve cold.
Garnish: Chocolate chips and Mint leaves
Food Accompany: Ice cream, Sherbet or fruit