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Strawberry-Rhubarb Tart

Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
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
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