Sharing is caring, you say? Well, I must have 0 caring then, because I made these tartlets over the weekend and didn’t share any of them. These sweet, rich and indulgent beauties turned me into a very selfish (but happy) person who ate dessert for breakfast for 4 days. If you look at the pictures you will only see 5 tarts even though the recipe makes 6. That’s right, I couldn’t even wait long enough to take pictures… No regrets though.
However, I’m back to my normal self now and I think I am ready to share this recipe.
This was the first time I used and, in fact, tried muscovado sugar. I’m so glad BakingMad.com package I received last week included Billington’s light muscovado sugar. It gave these tarts such a rich flavour and irresistible smell.
Just top them with a scoop of vanilla and you’ve got yourself an ultimate “Treat yo self” moment. Obviously, they are great for sharing too, if you are not as selfish as I am 🙂
RHUBARB CRUMBLE TARTLETS (Makes 6 tartlets)
Crust and topping
200g (1 1/2 cups) all purpose flour
150g (3/4 cup) light muscovado sugar
pinch of salt
160g cold butter
50g (1/4 cup) light muscovado sugar + 1 teaspoon for rhubarb
45g (1/3 cup) all purpose flour
115ml (1/2 cup) plain yogurt
pinch of salt
1/4 teaspoon cinnamon
1 1/2 stalk of rhubarb
Vanilla ice cream for serving (optional)
- Grease tartlet cases and set aside. Preheat oven to 170°c.
- Add flour, sugar, salt and cubed butter to a medium bowl. Using your hands mix until combined & crumbly.
- Set aside 1 cup of this crumble mix. Take remaining part and firmly press into the tartlet cases, covering the bottom. Bake for about 7-10 minutes or until light golden.
- While crust is baking whisk eggs in a large bowl. Add sugar, yogurt, flour, salt and cinnamon. Set aside.
- Slice rhubarb in small pieces (about 3-4mm each). Place in a saucepan and stir in a teaspoon of sugar. Stir over medium heat until the rhubarb becomes soft. Mix in rhubarb into filling mixture set aside.
- When crust is ready remove it from the oven and add the filling.
- Sprinkle with remaining crust mixture that was set aside.
- Bake 30 minutes or until top is lightly brown.
- Serve warm with a scoop of vanilla ice cream or at room temperature.