Rhubarb and Raspberry Tartlets

Rhubarb and Raspberry Tartlets

Whether it is a cake, pie or cookies, we love making a good dessert in this house. I love baking and so do my kids so I am always scouring the Internet and Pinterest for some fun recipes that we can make at home. These tarts do not disappoint because they meet so many of the dessert qualifications that I am looking for. They are individual desserts so there is no fighting about size and they are the perfect portion as well. If you have kids or if you were a kid yourself, then you know that when sharing dessert, it is all about even portion sizes or someone is unhappy. We hope that you love these Rhubarb and Raspberry Tartlets.

Rhubarb and Raspberry Tartlets

ingredients

• 12 tart shells, 3”, commercially made if you wish
• 1 c rhubarb, fresh, sliced
• 1 container raspberries, fresh, 6oz
• 2 tbsp honey
• 3 tbsp chia seeds
• ¼ c water

directions

1. Preheat oven to 350.
2. Prebake the tart shells according the box, following the directions for the “unfilled” tart shells.
3. In a heavy bottomed pot, add the raspberries and rhubarb.  Add the water, and bring to a simmer. Keep simmering on medium/low until the fruits begin to soften and break down.
4. Add the honey and the chia seeds, and turn the heat to low. Keep stirring occasionally as the chia absorbs the liquids and begins to thicken the mixture.
5. When the tarts are browned, remove from the oven and let cool slightly  Fill the tart shells, dividing the filling evenly between all the shells.
6. Let cool completely and then chill until ready to serve. Optional garnish is sprinkled icing sugar over the top.
   

We just know that whoever tries this recipe will love it as much as we do! We hope that you are inspired by these Rhubarb and Raspberry Tartlets. Happy baking!