Monday, January 17, 2011
Raspberrry Rhubarb Tarts
Originally we were going to make a different type of tart, but I received some Iowa rhubarb from a friend and we ran with that! Rhubarb is kind of hard to get where we live for most of the year. Thanks Mr. McNamee! :)
We found a recipe at the Rhubarb Compendium and used it. Great site if you like cooking with rhubarb! None of us had Rhubarb in a CUSTARD pie before, and one of us had never had rhubarb at all. They came out pretty tasty, but I think we prefer the pure fruit pie to the one with fruit and custard. Though we did like the use of raspberry instead of the traditional pairing of strawberry.
Amy got a fancy tart press from her auntie in Canada for Christmas. So we had to try it out tonight. It's just wonderful! The dough recipe came with the tart press or maybe was her auntie's recipe I can't quite remember. Amy made the dough ahead of time anyway. The crust came out flaky and yummy!
Here's how we made it into tarts!
We put a small scoop of dough in the tiny tin, layered with something nonstick. We used clingwrap.
Then pressed down really hard....
and Wah La! Tiny tart shell without shaping or rolling out dough!
To show how tiny, here's one in Lou's hand.
We put bits of fruit in the tart shells. a spoonful of rhubarb and 2 frozen raspberries, then filled them with custard consisting of eggs, whipping cream, vanilla, & sugar.
Bake for about 12 minutes and sprinkle with sugar. They taste great warm or cold!
My dad said, "They taste just like the ones my grandma used to make!" I can't think of any higher praise than that. I think if we were to make these again we'd add MORE rhubarb to each tart and maybe one less raspberry. They taste more of raspberry than rhubarb.