Effortless Rhubarb Tarts Using Mini Pie Shells
Embrace the flavors of spring without spending hours in the kitchen! These effortless rhubarb tarts using mini pie shells are the ultimate baking shortcut.
Ingredients
Crumble
- 1/2 cup flour
- 1/2 cup brown sugar packed
- 1/2 cup rolled oats
- 1/2 tsp salt
- 1/2 tsp cinamon
- 1/4 cup melted butter
Filling
- 1.5-2 cups diced rhubarb
Sauce
- 1/2 cup cold water
- 1 tbsp cornstarch
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
Pie Shell
- 12 3" pie shells Tenderflake
Instructions
- Preheat the oven at 350°F (175°C).
- Fill the mini pie shells with the rhubarb pieces, filling the shells just to the brim.
- Combine sauce ingredients in a saucepan and cook over moderate heat until thick and clear.
- Helpful Tip: Add cornstarch to cold water and mix to avoid clumps in sauce.
- Pour over the rhubarb.
- Mix crumble ingredients and sprinkle over top of the filled pie shells.
- Bake for about 40 minutes or until golden brown.