Strawberry rhubarb tart with chocolate crust
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter |
| ½ | cup | Icing sugar |
| 2 | cups | To 2 1/4 cups flour |
| 2 | tablespoons | Cocoa powder |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Salt |
| 1 | pounds | Rhubarb, diced small |
| 1 | cup | Sugar |
| 2 | teaspoons | Orange zest |
| ½ | teaspoon | Ground ginger |
| 2 | tablespoons | Flour |
| 1 | pint | Strawberries, cleaned, hulled, quartered |
Directions
CRUST
FILLING
In a food processor, combine butter and sugar and process until softened.
Add flour, cocoa, vanilla and salt and process until mixture forms a ball.
Refrigerate dough 1 hour if too soft, then press into an ungreased flan pan with a removable bottom. Refrigerate.
Combine filling ingredients in a bowl and toss well. Spread into prepared crust and bake for 45 minutes at 350 F. (180 C) or until rhubarb is very tender and filling is bubbly.
From: Caprial's Seasonal Cookbook by Caprial Pence, Alaska Northwest Books Typed & tested by: Bob White
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 06, 98