After a visit to family, I came home with a bounty of rhubarb (and a determination to find a rhubarb plant for my own yard). I love strawberry rhubarb jam (that’s a really great recipe worthy of checking out!) and wondered if I could simply utilize some of the prep in that recipe, in to this Blueberry Tarts recipe. The answer, after taste testing my result, is yes!
Strawberry Rhubarb Cream Tarts
Ingredients
- 1 pkg (12) tart shells
- 1 cup chopped rhubarb
- ½ cup sliced strawberries
- 1 Tbsp water
- ¼ cup sugar
- 4oz cream cheese (half a block)
- ½ cup icing sugar (confectioners sugar)
- ½ tsp vanilla
- 4oz whipping cream (1/2 cup)
Instructions
- Bake tart shells according to package instructions and set aside to cool (tip: before baking, poke each shell 2-3 times with a fork to keep them from "puffing up" when you bake them!)
- While the tart shells are baking, combine rhubarb, water and sugar in a saucepan over medium heat. Bring to a simmer and cook, stirring often, until the rhubarb begins to break down, about 6-8 minutes. Stir in strawberries and vanilla and cook for 5 more minutes, until the strawberries have softened. Transfer mixture to a bowl and refrigerate to cool (at least to room temperature; preferably all the way).
- Combine the cream cheese, icing sugar and vanilla in a bowl and beat on low speed until smooth.
- In a deep cold bowl whip the whipping cream until stiff peaks form. Add to cream cheese mixture.
- Once cooled, add the strawberries and rhubarb.
- Spoon mixture into your cooled tart shells.
- Chill at least 30m before serving.
These look awesome. I might be tempted to make a rhubarb-only version as well.
Will definitely be trying this out during the weekend. Thanks for sharing.
Hi,
What a recipe regarding ” Strawberry Rhubarb Cream Tarts ” really I like it as well my lovely wife try to make it. Pretty clear Ingredients and Instructions no doubt. Thanks for sharing.
I want one ASAP!!