strawberry rhubarb miniature tarts

Ingredients

• Servings: 12
• 1 1/2 cups crushed pretzels
• 3/4 cup butter, melted
• 1/2 cup crushed walnuts
• 1/4 cup brown sugar, packed
• 2 tablespoons maple syrup
• 1 pinch ground cinnamon
• 1 pinch ground cardamom
• 2 egg whites
• 1 cup raw sugar
• 2 tablespoons self-rising flour
• 1 teaspoon vanilla extract
• 3/4 pound rhubarb, finely diced
• 2 cups finely chopped fresh strawberries

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease 12 muffin cups.
• stir pretzel crumbs, butter, walnuts, brown sugar, maple syrup, cinnamon, and cardamom in a bowl until mixture is well combined and loose. spoon pretzel mixture into the bottom of prepared muffin cups, filling them about 1/4 full. press the crust down.
• beat egg whites in a large mixing bowl until frothy, and mix in raw sugar, self-rising flour, and vanilla extract to make a batter; stir in rhubarb and strawberries. spoon fruit mixture over pretzel crust, filling muffin cups to the top.
• bake in the preheated oven until the fruit filling is bubbling and golden brown on top, about 30 minutes. cool 10 to 15 minutes; serve warm.