recipe: mini rhubarb tarts

I can’t remember in what movie it is, but there is a scene where a lady is talking on the phone to a caterer, I think, and orders a tart with a warm rhubarb filling. I couldn’t seem to get that idea out of my head, and this is what I came up with. Do you remember what movie that it? I think it’s ether the re-make of “Freaky Friday”, or “The Devil Wears Prada”? It’s driving me crazy.

Crust:

1 1/2 cups flour

a dash of salt

1/4 cup cocoanut oil

1/4 cup butter, cut into cubes

2 tablespoons icy cold water

Mix the flour and salt together. Toss in the butter, and cocoanut oil. Using your fingers, break the cocoanut oil and butter into the flour until you get a cornmeal-like mixture. Slowly add the water until it becomes a dough. Form the dough into a ball, wrap in plastic wrap and chill for 1 hour.

Pre-heat your oven to 350.

Pull the dough out of fridge, and tear off small pieces and press into small tart pans. Bake the shells for 20 minutes, or until pale golden.

Remove the shells from the pans, and fill with rhubarb sauce recipe, below, serve warm.

Filling:

1 1/2 cups ruhbarb, cut into small cubes

2 tablespoons sugar

1 tablespoon corn starch, dissolved in 2 tablespoons cold water

Put the cubed rhubarb into a small sauce pan, add about 1/4 of an inch of water. Cook the rhubarb until tender, then add the dissolved corn starch and sugar. Continue to cook the mixture until thickened, and the rhubarb has fallen apart.

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6 thoughts on “recipe: mini rhubarb tarts

  1. Your gorgeous photos made me try this recipe AND watch The Devil Wears Prada over the long weekend, which does indeed mention “warm rhubarb compte.” I love how a filler line in a movie can inspire such tastiness! I used hazelnut flour for the crusts here, which did not work – too crumbly, but the rhubarb filling was divine, and so easy to make again and again.

    Thanks for the inspiration!

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