Mini tarts with rhubarb and blackberries

Goodies for Carolers – Mini Rhubarb and Blackberry Tarts

Preparation time: 30 minutes
Baking time: 40-45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8 mini tarts

During the holiday season, we remember beautiful traditions, and one of the most enjoyable activities is cooking. Mini tarts with rhubarb and blackberries are an ideal choice to welcome carolers or simply to enjoy a delicious dessert in the company of loved ones. These tarts are not only tasty but also a true feast for the eyes, with their vibrant colors. Let’s venture into the world of culinary delights!

Ingredients needed

For the crust:
- 250 g all-purpose flour (choose a quality flour for a perfect dough)
- 125 g soft butter (ideally at room temperature for easy incorporation)
- 1 egg (provides a rich texture to the dough)
- 2 tablespoons powdered sugar (for a fine sweetness)
- A pinch of salt (to enhance the flavors)

For the filling:
- 2 stalks of rhubarb (fresh, for a tangy taste)
- 200 g blackberries (frozen blackberries can also be used if fresh ones are not available)
- 1 egg (to bind the filling)
- 100 ml cream (preferably high-fat for a rich cream)
- 80 g sugar (adjustable depending on the sweetness of the blackberries)
- 1 tablespoon of flour or cornstarch (to thicken the filling)

The story behind the recipe

Mini tarts with rhubarb and blackberries are a perfect example of the combination of sweet and tangy, highlighting the beauty of seasonal ingredients. Rhubarb, with its red stalks, is often used in desserts due to its acidity, which perfectly balances the sweetness of the blackberries. This recipe is a modern reinterpretation of traditional desserts, combining simple techniques with accessible ingredients, bringing a touch of elegance to every festive meal.

Steps for preparation

1. Preparing the dough
In a large bowl, sift the flour with a pinch of salt. This will help aerate the flour and provide a fluffier dough. Add the soft butter, egg, and powdered sugar. Using a fork or your fingers, start mixing the ingredients until you obtain a homogeneous dough.

2. Chilling the dough
After obtaining the dough, wrap it in plastic wrap and let it chill in the refrigerator for at least an hour. This step is essential as it helps firm up the butter, making the dough easier to roll out and preventing it from deforming during baking.

3. Preparing the filling
Meanwhile, prepare the filling. Cut the rhubarb into small pieces, and leave the blackberries whole. These fruits will add a fresh flavor and a pleasant contrast. In a bowl, beat an egg with the cream, sugar, and tablespoon of flour or cornstarch to obtain a creamy mixture that will bind the fruits.

4. Assembling the tarts
After the dough has chilled, roll it out on a floured surface, ensuring it is even. Cut out circles using a round vessel and carefully place them into the tart molds. With a fork, prick the dough to prevent air bubbles from forming during baking.

5. Adding the filling
Place the rhubarb and blackberries inside the tarts, then carefully pour the cream and egg mixture over the fruits. Make sure the filling is evenly distributed in each tart for a uniform result.

6. Baking the tarts
Preheat the oven to 180 degrees Celsius. Place the tarts in the preheated oven and bake for 40-45 minutes, until the edges turn golden and the filling is well set.

7. Cooling and serving
After baking, let the mini tarts cool completely in their molds. This will allow the flavors to develop and make it easier for the tarts to come out. Serve them plain or with a dollop of cream on top for extra creaminess.

Helpful tips

- Choose fresh ingredients: Using fresh fruits will add extra flavor and texture to the dessert.
- Customize the filling: You can add other berries or even a splash of vanilla extract for a deeper flavor.
- Serving variations: These mini tarts are delicious cold, but they can also be served warm, alongside a scoop of vanilla ice cream or a cup of fragrant tea.

Nutritional information

These mini tarts with rhubarb and blackberries are not just a sweet treat but also a source of vitamins and antioxidants. Rhubarb is known for its vitamin K and fiber content, while blackberries are rich in vitamins C and K, as well as antioxidants that help maintain health.

Frequently asked questions

1. Can I replace rhubarb with another fruit?
Of course! You can use apples, peaches, or even strawberries for a different flavor.

2. Is it possible to prepare the dough in advance?
Yes, you can make the dough a day ahead and keep it in the refrigerator. Just make sure it is well wrapped.

3. How can I improve the texture of the tarts?
Ensure the butter is at room temperature and that the dough is well chilled before rolling it out.

These mini tarts with rhubarb and blackberries are a perfect choice to add a touch of magic to your holidays. Try this simple and delicious recipe and enjoy every bite!