Paleo Dessert: Strawberry & Rhubarb Mini Tarts

NutcaseCrunch.com Strawberry Tarts

Paleo Strawberry & Rhubarb Mini Tarts

This is a modified version of PaleOMG‘s recipe.

These tarts are perfect for summer. If you’re looking for a grab and go dessert or breakfast compliment during the week, just make these tarts ahead of time. There’s enough to share but if you don’t, we won’t judge …

Prep time:  20 mins
Cook time:  30 mins
Total time:  50 mins
Servings: Makes 10-12 tarts

Ingredients

For the topping:

  • 2 large stalks of rhubarb, ends removed, diced
  • 8-10 strawberries, stems removed, diced
  • 1 tablespoon raw honey or coconut nectar
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 1 egg white, whisked

For the crust

  • 4.8 oz (by WEIGHT) Nutcase Crunch
  • 1 tablespoon raw honey or coconut nectar
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 1 egg white, whisked
  • pinch of salt

Directions

  • Preheat your oven to 375 degrees.
  • Place your diced rhubarb and strawberries in a 8×8 glass baking dish and cover with honey, vanilla, and coconut oil. Mix well.
  • Bake for about 20-25 minutes or until your rhubarb is completely soft.
  • While your fruit roasts add all of the crust ingredients to the food processor and mix to incorporate. You should get a ball of sticky dough.
  • Place silicone muffin liners OR regular paper muffin liners in a muffin tin and use a spoon to scoop out about a tablespoon, place in your muffin tin, then press down to create a bottom crust.
  • Repeat until crust ingredients are gone.
  • Once your rhubarb is soft and cooked through, remove from oven and use a fork to break up the strawberry and rhubarb to create a jam. Pour your “jam” into a bowl to cool for about 2 minutes.
  • Then add your whisked egg white and mix thoroughly.
  • Use a spoon once again to portion your jam mixture over your crusts, evenly distributing throughout.
  • Bake for 25-30 minutes.
  • Let cool for at least 30 minutes before eating.

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