Strawberry Rhubarb Miniature Tarts

Sweet, savory, tangy - this dessert is a balance of fall flavor and winter comfort. It is easily converted to a vegan dessert by omitting the egg white for 2 tablespoons of cornstarch in the fruit filling, and substituting butter with margarine in the crust. Add a dollop of whipped topping and enjoy! It's hard to eat just one :) Feel free to customize the amount of pretzel versus nut mixture. I do not always do it exactly, but either way it produces a savory, sweet, crunchy crust that is delicious. serve warm with whipped cream, whipped topping, gelato, or ice cream (either traditional vanilla or a non-dairy variety of ice cream tastes great).

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 285 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 egg whites
• 1 pinch ground cinnamon
• ¾ cup butter, melted
• 2 tablespoons self-rising flour
• 1 ½ cups crushed pretzels
• 1 pinch ground cardamom
• 2 tablespoons maple syrup
• ¼ cup brown sugar, packed
• 1 cup raw sugar
• ½ cup crushed walnuts
• ¾ pound rhubarb, finely diced
• 2 cups finely chopped fresh strawberries

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.

Step 2

Stir pretzel crumbs, butter, walnuts, brown sugar, maple syrup, cinnamon, and cardamom in a bowl until mixture is well combined and loose. Spoon pretzel mixture into the bottom of prepared muffin cups, filling them about 1/4 full. Press the crust down.

Step 3

Beat egg whites in a large mixing bowl until frothy, and mix in raw sugar, self-rising flour, and vanilla extract to make a batter; stir in rhubarb and strawberries. Spoon fruit mixture over pretzel crust, filling muffin cups to the top.

Step 4

Bake in the preheated oven until the fruit filling is bubbling and golden brown on top, about 30 minutes. Cool 10 to 15 minutes; serve warm.